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Roasted Corn and Black Bean Salad Recipe

Author Photo
By Capper's Farmer recipe archives | Aug 22, 2020

corn-salad
Getty Images/lauripatteron
  • 8

    SERVINGS

    Ingredients

  • 4 ears of corn, shucked
  • 1 red onion, chopped
  • 1/4 cup loosely packed chopped fresh cilantro
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 3 tomatoes, chopped (about 1 pound)
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon-style mustard
  • Salt and pepper, to taste
  • 1/3 cup olive oil, divided

Directions

  • Preheat grill to high, and heat for 10 minutes.
  • Add corn to grill, and cook for about 10 minutes, turning often. (You want the kernels charred, but not burned.)
  • Remove corn from grill, and set aside until cool enough to handle. Then, cut kernels from cobs, place in a large bowl, and let cool completely.
  • Add onion, cilantro, beans, and tomatoes to cooled corn, and mix well.
  • In a small bowl, whisk together vinegar, mustard, salt, and pepper. Slowly whisk in oil until thoroughly blended and thickened.
  • Pour oil mixture over salad mixture, and toss to combine. Taste, and add more salt and pepper, if needed.
  • Cover and chill for 30 minutes before serving.
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