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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:

  1. 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.
  2. Once the corn is cool, cut the kernels off the cob and place them in a large bowl.   Discard the cobs.
  3. Add the diced bell pepper, diced onion, jalapeños, cilantro black beans and parsley flakes.
  4. Pour the vinegar, lime juice, cumin, salt and pepper into a small bowl.  
  5. Gradually whisk in the olive oil.  
  6. Mix the vinaigrette into the corn mix and add salt and pepper to taste.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

  

  

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