If you’re roasting corn for dinner one evening, you may want to toss three extra ears on the grill and make this salad up the next evening.
Black Bean and Roasted Corn Salad
This salad comes together quickly. You can used canned beans and frozen corn kernels, but fresh roasted corn does taste better.
2/3 cup oil
1/8 cup vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Dijon mustard
3 cups cooked black beans
3 ears cooked corn, cut from the cob (grilled, roasted, boiled or microwaved)
1 medium red bell pepper, seeded and diced
1 cup thinly sliced green onions (tops and bottoms)
2 cloves garlic, finely chopped
1 teaspoon chopped cilantro (optional)
1 cup vinaigrette
To make vinaigrette, combine oil, vinegar, salt, pepper and mustard. Shake well.
To make the salad, drain the black beans. Cut corn from the cob, trying to break apart all of the kernels. Mix together and add the pepper, green onions, garlic, cilantro, if using, and vinaigrette. Stir again and drain before serving.
Makes 8 servings.
From “Texas Cowboy Cooking” by Tom Perini