For me this was one of those salads I'd always enjoyed eating but never made myself, but it couldn't be easier. I love the colors that blue or red corn chips add to the yellow corn and black beans, and scoop up the salad better than any fork. A summer classic! Blogged at http://threecleversisters.com/2012/07/12/roasted-corn-and-black-bean-salad/ —sarabclever
1 1/2 cups
corn kernels (frozen or from three ears of corn)
well-drained black beans (from 1 cup dry, soaked overnight and cooked, or two cans)
rice wine vinegar
shallots or one small red onion, finely chopped
hot pepper--Anaheim, jalapeno, or serrano if you are bold, seeds removed and finely chopped
chopped fresh cilantro
salt and pepper
tortilla chips as a garnish
In This Recipe
If not using frozen corn, roast the corn at 500F for 20 minutes, until the ears are starting to brown in spots. Allow to cool, then cut the kernels from the cob: stand the corn on its base, hold the tip with one hand, then use a large knife to cut the kernels off, using a sawing motion. Though next time, I'm trying this: https://food52.com/blog/2259-how-to-de-kernel-corn
In a large bowl, whisk together the lime juice, vinegar, and olive oil. Stir in the corn, beans, onions or shallots, and hot pepper. Adjust for salt and pepper–you may need to add more than you think, especially if you start with dried beans.
Chill for at least an hour or more to let flavors meld, then top with cilantro. Serve with tortilla chips.