With vinegar-brined beans and roasted corn, you could eat this salad alone. But because both star ingredients keep for days, it's also just the right launchpad for a week of end-of-summer meals.
Here are a few ways to enjoy Black Bean and Roasted Corn Salad all week long.
Chili: Simmer tomato sauce with vegetable stock and loads of spices like cumin, paprika, and a bay leaf. Add the black bean salad, and you have a quick chili. Rice, meat, vegetables, and other grains can bulk up the chili through the week.
Soup: Warm some vegetable broth, simmer with the black bean salad until it's warmed through—and there's dinner.
Sandwich: Yes, you can make a sandwich out of a salad. Gently mash the salad, until it loosely binds together. Spoon it onto a piece of bread for a tartine, or make it into a sandwich with greens, grilled chicken, and/or roasted peppers.
Grilled Salmon: Brush a beautiful fillet of salmon with a marinade of olive oil, crushed garlic, lemon peel, and thyme. Lightly grill and top with the black bean salad.
Black Bean Rancheros: Fry an egg and place on a warm tortilla with salsa and avocado. Top with a heaping spoonful of the black bean salad.
Grilled Avocado Halves: Oil, season, and grill pitted avocado halves—they're so different than cold avocado. Fill the hallow center with the black bean salad.
Quinoa Salad: Prepare a batch of quinoa and toss together with the black bean salad. Sprinkle feta or creamy goat cheese on top.
Nachos Bowl: Pile the black bean salad high, along with cheese, lettuce, salsa, and your protein of choice (chicken, ground beef, ground turkey) on a bed of crunchy tortilla chips.
Tell us: How do beans save dinnertime at your house?
See what other Food52 readers are saying.