Black Bean and Roasted Corn Salad

August  8, 2016
Photo by Alexandra Stafford
Author Notes

After reading Steve Sando's tips in Heirloom Beans, I'm not afraid to go big on the salt and use a high ratio of vinegar to oil in my bean salads.

I am a fan of the Cook's Illustrated bean-brining method as opposed to soaking, but feel free to use your favorite bean-soaking/cooking method. —Alexandra Stafford

  • Serves 8 to 10 as a side
  • Brining and cooking the beans
  • 1 pound dried black beans
  • 3 tablespoons plus 1 teaspoon kosher salt
  • 1 onion, halved
  • Few sprigs thyme, optional
  • 1 garlic clove, smashed
  • Bean salad
  • 4 cups cooked black beans
  • 2 ears corn, kernels removed
  • 2 red bell peppers, finely diced
  • 1 to 2 jalapeños, diced (seeded if sensitive to heat)
  • 1 medium red onion, finely diced
  • 4 scallions, finely sliced, white and light green parts
  • 1 small bunch cilantro, roughly chopped
  • 1/4 to 1/2 cups extra-virgin olive oil, plus more for the corn
  • 2 to 4 tablespoons white balsamic vinegar
  • Kosher salt to taste
In This Recipe
  1. Brine the beans: Place the beans in a large bowl with the 3 tablespoons of salt and water to cover by several inches. Let sit overnight or for 10 to 12 hours. Drain but do not rinse. Place beans in a large pot with the remaining teaspoon of salt, the onion, thyme, and garlic. Cover with water by several inches. Bring to a boil, then reduce heat so water is gently simmering. Simmer until beans are cooked through, 45 minutes to 1 hour. Let beans cool in their cooking liquid.
  2. Preheat the oven to 425° F. Place 4 cups of the cooked beans in a large strainer or colander. Do not rinse the beans. Let the beans drain as you prepare the salad.
  3. On a rimmed sheetpan, toss the corn kernels with 1 tablespoon olive oil. Season with salt and pepper to taste. Transfer pan to oven and roast for 10 minutes. Remove pan. Let kernels cool briefly.
  4. In a large mixing bowl, place the beans, corn, peppers, onion, scallions, and cilantro. Season with 1 teaspoon kosher salt. Dress with 1/4 cup olive oil and 2 tablespoons vinegar. Toss. Let stand 5 minutes, then toss again, taste, and adjust with more salt, oil and vinegar to taste. I add salt by the 1/2 teaspoon until it tastes right, and I keep a 2-to-1 oil-to-vinegar ratio for the most part—sometimes a splash more vinegar or a squeeze of lime at the end helps.

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I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.