Fire Roasted Corn Black Bean Salad
Sweet summer corn and salad with a lime cumin vinaigrette.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 5 1/2 cup servings
Ingredients:
- 3 ears of corn, shucked/husked
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1-2 jalapeños, diced
- 1/2 cup red onion, diced
- 1 15.5 ounce can Dakota's Pride Black Beans, drained and rinsed
- 1 tablespoon Stonemill Parsley Flakes
- 1 tablespoon Tuscan Garden White Vinegar
- 3 tablespoons lime juice
- 1 1/2 teaspoons Stonemill Cumin
- 1 teaspoon Stonemill Iodized Salt
- 1 teaspoon Stonemill Ground Black Pepper
- 3/4 cup Carlini Pure Olive Oil
- Cilantro (optional) for garnish
Directions:
- Grill the corn for 2-3 minutes on each side until corn is cooked. Remove from the heat and allow it to cool at room temperature for 5 minutes until it is cool to the touch.
- Once the corn is cool, cut the kernels off the cob and place them in a large bowl. Discard the cobs.
- Add the diced bell pepper, diced onion, jalapeños, cilantro black beans and parsley flakes.
- Pour the vinegar, lime juice, cumin, salt and pepper into a small bowl.
- Gradually whisk in the olive oil.
- Mix the vinaigrette into the corn mix and add salt and pepper to taste.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen