Recipe Friday: Roasted Corn and Black Bean Salad
Posted September 2, 2011on:
Recipe Friday is back! Did you miss me???
How’s that for a last hurrah of the summer? Summery roasted corn and garlic goodness, y’all! Yummmm! Customizable to your own level of spiciness and everything!
With no further ado (I’ve been a little rambly lately), here’s the recipe.
Roasted Corn and Black Bean Salad
adapted from The Best Recipes In The World (Bittman)
2 tbsp olive oil
4 ears corn, husked and stripped off their kernels
**OK. I admit that I’ve made this off-season and used 12 oz thawed frozen corn. Culinary police, I give myself up to you!
Salt and black pepper to taste
1 (or more) garlic clove, minced
1 1/2 c cooked (or canned/drained/rinsed) black beans
1 ripe tomato, cored and diced
1 tsp minced jalapeno (or other small chile)–or add more for additional heat!
2 tbsp fresh lime juice
I also like adding a dash of cumin
Chopped fresh cilantro leaves for garnish
1. Put the oil in a large nonstick skillet and turn the heat to high. Add the corn, along with a large pinch of salt and some pepper, and cook, shaking the pan or stirring occasionally, until the corn is lightly charred, 5-10 minutes. Add the garlic and cook for 1 minute more, stirring.
2. Combine the corn with all the remaining ingredients. Taste and adjust the seasoning and serve, or cover and refrigerate for up to a couple of hours, then bring back to room temperature before serving.
There! Simple, fresh recipe. Works as a complete light lunch. Short and sweet! Enjoy!
Happy Labor Day–I’m headed out to enjoy the sunny day! I hope the weather is great where you are. Let’s all make the best of it, and I’ll see you next week!