Best Roasted Corn Black Bean Salad Recipes

ROASTED CORN AND BLACK BEAN SALAD

Steps:

• In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
• Transfer corn to large bowl and stir in remaining ingredients.

TRADER JOE’S BLACK BEAN, ROASTED CORN AND AVOCADO SALAD ON A BED OF QUINOA

Steps:

• Cook quinoa according to directions (bring 1 cup of quinoa and 2 cups of broth to a boil and then simmer for 10-15 minutes, until broth is absorbed). Combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro. Serves six as a side dish.

MEXICAN BLACK BEAN AND ROASTED CORN SALAD

Steps:

• Preheat oven to 400.
• Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
• Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
• In a small bowl, whisk the lime juice, oil and cumin together and set aside.
• When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
• Add the dressing and mix well.
• Add salt and pepper to taste.
• The salad is best when allowed to sit for an hour.

BLACK BEAN AND ROASTED CORN SALAD

Steps:

• For the roasted corn and black beans:
• Preheat oven to 375 degrees F.
• In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop. Add the diced onion, garlic and corn kernels. Saute together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
• For the mango salsa:
• Combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill.
• For the vinaigrette:
• Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning with salt and pepper.
• To make the tomato salsa:
• Combine the tomato, tomatillos, garlic, parsley, and celery. Season, to taste, with salt and pepper and set aside.
• Fold together corn mixture and black beans. Season with salt and pepper. Add enough red wine vinaigrette to coat. (Do not feel compelled to use all of the dressing.) Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa. Garnish with scallions and cilantro leaves. Serve with any extra dressing on the side.

ROASTED CORN, BLACK BEAN AND MANGO SALAD

Steps:

• Heat oil in a large nonstick skillet over medium high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.

ROASTED CORN, BLACK BEAN, AND MANGO SALAD

Steps:

• Heat oil in a large non stick skillet over medium-high heat.
• Add garlic and cook, stirring, until fragrant, about 30 seconds.
• Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.
• Transfer the corn mixture to a large bowl.
• Stir in mango, beans, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin, and salt.
• Serve at room temperature.
• TIP: Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
• MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.

TRADER JOE’S BLACK BEAN, ROASTED CORN AND AVOCADO SALAD ON A BED OF QUINOA

Steps:

• Cook quinoa according to directions (bring 1 cup of quinoa and 2 cups of broth to a boil and then simmer for 10-15 minutes, until broth is absorbed). Combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro. Serves six as a side dish.

ROASTED CORN AND BLACK BEAN SALAD

Steps:

• Shuck the corn and place it directly on the grill over high heat. Turn the corn every once in a while until the corn is blackened in sections and fully cooked. Cut the corn off the ears by placing a small bowl upside down in a larger bowl. - or - Place corn on an aluminum foil-lined baking sheet. Broil corn 5 inches from heat 12 minutes or until lightly browned, stirring once. Remove from oven, and let stand 10 minutes. -or- 2 cups frozen whole kernel corn, thawed Combine corn and remaining ingredients in a large bowl. Cover and chill until ready to serve

BLACK BEAN AND ROASTED CORN SALAD

Steps:

• Make the dressing, whisking the ingredients. For the salad: place bell pepper and onion in the olive oil in fry pan and cook over medium-high heat just until it starts to brown. Husk corn, directly on BBQ until roasted. Cut off cobbs Remove from heat and toss in remaining ingredients, along with dressing. Chill and serve.

ROASTED CORN & BLACK BEAN SALAD

Steps:

• Combine corn & 2 T oil. Place in pan with sides. Bake at 450 degrees for 10-17 minutes, till corn is roasted. Set aside to cool Combine salt, pepper, remaining olive oil, lime juice, vinegar, cumin, corriander, cilantro, & garlic in a container with a lid and shake to combine. Set aside. Combine green chilies, avocado*, tomatoes & beans. Add corn when cooled. Add dressing & toss. *Can chill up to 6 hours, IF so add avocado just before serving.

ROASTED CORN & BLACK BEAN SALAD

Steps:

• 1. Pre-heat oven to 425 deg.
• 2. Place the cleaned and shucked corn on a baking sheet and roast for 20 minutes. For the last couple of minutes switch to broil. Remove from the oven and let cool.
• 3. While the corn is roasting dice the peppers and chop the green onions and cilantro and set aside.
• 4. When cooled remove the kernels from the cob. I take a small bowl, set in upside down in a large bowl, stand the ears of corn on the small bowl and cut the kernels off.
• 5. Combine the corn with the peppers, onion, beans and cilantro in the large bowl. (If you are going to serve this right away, fold in the cheese. If you're going to serve the dish later on or the next day, wait to add the cheese just before you add the dressing.)
• 6. In a small bowl combine all of the dressing ingredients. When ready fold the dressing into the salad until thoroughly combined.
• 7. Garnish with the cheese and cilantro leaves and serve.