Best 8 Roasted Corn And 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.

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.

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.

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 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.

ROASTED CORN AND BEAN SALAD

Steps:

• Preheat a grill pan over medium-high heat. Rub the corn with 1 tablespoon canola oil and season with salt and pepper. Place the corn on the grill and cook until lightly charred in spots and the corn is warmed through, 10 to12 minutes. Remove from the heat and, when cool enough to handle, cut the kernels from the cob. Reserve 1 ear of corn for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.
• In a large bowl, whisk together the cider vinegar, garlic, cayenne pepper and remaining canola oil. Add the beans and onions, and toss to coat. Reserve 1 cup bean mixture for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.
• Stir the ham, parsley, green bell peppers and corn kernels into the bean mixture. Season with salt and pepper. Remove the outer leaves of the lettuce head. Serve the salad scooped into cups of lettuce leaves.

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.

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.