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Roasted Corn Black Bean Salad

Roasted Corn Black Bean Salad

A vibrant and nutritious salad featuring roasted corn and black beans, perfect for summer cookouts and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 4 ears fresh corn (or 3 cups frozen corn)
  • 15 oz can black beans, rinsed
  • 1 large red bell pepper, diced
  • 1/2 small red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon ground cumi
  • 1/4 teaspoon chili powder
  • Salt and black pepper to taste

Method
 

  1. Roast the corn on a hot grill or under a broiler, rotating frequently until charred. Let cool and cut kernels off the cob.
  2. Rinse black beans and prepare diced vegetables. Combine in a large bowl with roasted corn.
  3. Whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper. Pour over salad and toss gently.

Notes

For best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. Use fresh lime juice for optimal taste.