Roasted Corn and Black Bean Salad

Name: Roasted Corn and Black Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Ingredients: 2 tablespoons fresh lime juice; Chopped fresh cilantro leaves for garnish; 1 teaspoon minced jalapeño or other small chile; 1 teaspoon minced jalapeño or other small chile; 4 ears corn, husked and stripped of their kernels; 4 ears corn, husked and stripped of their kernels; 4 ears corn, husked and stripped of their kernels; Salt and black pepper to taste; Salt and black pepper to taste; 1 garlic clove, minced; 1½ cups cooked black beans, at room temperature; 1 ripe tomato, cored and diced, optional; 2 tablespoons extra virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

You can use canned black beans for this (you can even use frozen corn), but the salad is best with beans that have been cooked, with good spices, until tender but not mushy.

Ingredients

2 tablespoons extra virgin olive oil
4 ears corn, husked and stripped of their kernels

Vegan
Gluten-free

Method

Put the oil in a large nonstick skillet and turn the heat to high. Add the corn, along with a large pinch of salt and some pepper, and cook, shaking the pan or stirring occasionally, until the corn is lightly charred, 5 to 10 minutes. Add the garlic and cook for 1 minute more, stirring.
Combine the corn with all the remaining ingredients. Taste and adjust the s