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Author Notes: 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)
- 3 cups well-drained black beans (from 1 cup dry, soaked overnight and cooked, or two cans)
- 2 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 2 tablespoons olive oil
- 2 shallots or one small red onion, finely chopped
- 1 hot pepper--Anaheim, jalapeno, or serrano if you are bold, seeds removed and finely chopped
- 1/2 cup chopped fresh cilantro
- salt and pepper
- tortilla chips as a garnish
- 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.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Recipe with Corn