Black Bean and Roasted Corn Salad
by Laura Frerichs, Tastemaker in Residence
Corn and black bean salsa was a college favorite, and I found the adult version of that recipe. For a faster prep time, I may use frozen corn instead of corn on the cob and canned beans instead of cooking my own. Eat on a bed of greens with thick corn tortilla chips and some diced avocado perhaps. I’m bookmarking this recipe for when we have fresh corn on the cob in the box!! Adapted from Food52.
Ingredients
4 cups cooked black beans
2 ears corn, kernels removed
2 red bell peppers, finely diced
1 to 2 jalapeños, diced (seeded if sensitive to heat)
1 medium red onion, finely diced
4 scallions, finely sliced, white and light green parts
1 small bunch cilantro, roughly chopped
1/4 to 1/2 cups extra-virgin olive oil, plus more for the corn
2 to 4 tablespoons white balsamic vinegar or lime juice
Kosher salt to taste
Instructions
Preheat the oven to 425° F. Place 4 cups of the cooked beans in a large strainer or colander. If you cooked your own beans, do not rinse the beans. Let the beans drain as you prepare the salad. On a rimmed sheetpan, toss the corn kernels with 1 tablespoon olive oil. Season with salt and pepper to taste. Transfer pan to oven and roast for 10 minutes. Remove pan. Let kernels cool briefly.
In a large mixing bowl, place the beans, corn, peppers, onion, scallions, and cilantro. Season with 1 teaspoon kosher salt. Dress with 1/4 cup olive oil and 2 tablespoons vinegar or lime juice. Toss. Let stand 5 minutes, then toss again, taste, and adjust with more salt, oil and vinegar to taste. I add salt by the 1/2 teaspoon until it tastes right, and I keep a 2-to-1 oil-to-vinegar ratio for the most part—sometimes a splash more vinegar or a squeeze of lime at the end helps.
