By Lori Stultz, VO Rocky Mountain Outreach Coordinator
Kim Sujovolsky, founder of Brownble, has provided a tasty, flavorful, and simple salad idea!
Keep in mind that this recipe doesn’t necessarily require fresh corn, as it may not be available everywhere this time of the year. Kim has provided additional instructions in the recipe below if you need to use frozen corn.
Roasted Corn and Bean Salad
Yields 2-4 servings.
- 2 ears of corn, silk and husk removed or 1 large package of frozen corn (if fresh corn is not available)
- A drizzle of high heat oil for grilling the corn
- 2 cans of black beans, rinsed and drained
- ½ yellow bell pepper, diced
- ½ red bell pepper, diced
- 1 tomato, chopped
- 1 small red onion, finely diced
- ½ cup fresh cilantro, coarsely chopped
- ½ jalapeño pepper, finely diced (optional)
- Avocado slices or guacamole for serving (optional)
- 2 minced garlic cloves
- 3 tablespoons of lime or lemon juice
- ¼ teaspoon ground cumin
- 1 teaspoon sea salt and a few cracks of pepper
- 2 tablespoons olive oil
- ½-1 tablespoon mustard
- 1 ¼ teaspoon agave nectar or maple syrup
- Brush the ears of corn with the oil and place them on a hot, oiled grill pan. Turn them every few minutes to create a nice char all around. Remove from the pan and cut the kernels from the cob using a knife. Place them in a bowl.
If you’re using frozen corn, saute the kernels in a pan using little bit of oil and place them in a bowl.
- To make the dressing, add and shake all the ingredients in a jar and let it sit while you assemble your salad.
- Add the rest of the salad ingredients except the avocado (if using) to the bowl with the corn.
- Add the dressing and toss. Taste and adjust the seasoning to your liking. If possible, chill the salad in the fridge for all the flavors to come together and toss occasionally.
- Top with avocado slices or guacamole when serving and enjoy! This salad is also great as a filling for tacos or burritos!