Black Bean and Roasted Corn Salad



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

Ingredients

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

Directions

  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.

More Great Recipes:
Salad|Bean|Vegetable|Weeknight Cooking|Summer|Side

Reviews (8) Questions (2)

8 Comments

Deb L. September 8, 2018
This is an incredible salad. I served it with Green Chile Chicken. What a great combo. I'm going to make and take this on 'girls trip'. They're going to love it. I added about a tablespoon of lime juice at the end. This is a great recipe when the corn is at its best. Make the effort to get some nice white balsamic vinegar. It makes a big difference.
 
Author Comment
Alexandra S. September 9, 2018
So happy to hear this, Deb! I love this one, too, this time of year :)
 
Freddurf October 4, 2016
This was so easy and so good! I didn't have any white balsamic so I used fresh lime juice and a dash of rice vinegar. I also added some rotisserie chicken and avocado for a complete dinner. DH said he wasn't hungry after a late lunch, but after reluctantly taking a bite, proceeded to fill up a huge bowl of it and made me promise to make it every week! Thanks for the easy recipe!
 
Author Comment
Alexandra S. October 5, 2016
Oh wow, all of these additions/substitutions sound so good!! Nice work.
 
Mindy S. September 21, 2016
OMG! This is the BEST black bean salad ever! I hate all legumes....but I love love love this! I never thought I'd like them. I'm going to have to fight w/ my guy over the last bite, I can tell. SAVER!!!!
 
Author Comment
Alexandra S. September 21, 2016
So happy to hear this, Mindy!! Fight fight fight!
 
Chris P. August 28, 2016
How do you make a smaller batch?
 
Author Comment
Alexandra S. August 28, 2016
Hi Chris! Hope you saw the answers in the question tab: https://food52.com/hotline/33401-a-question-about-a-recipe-black-bean-and-roasted-corn-salad