Black Bean Salad with Roasted Corn

Name: Black Bean Salad with Roasted Corn
Yield: makes 6 servings
Ingredients: 4 ears fresh corn; 2 large sweet onions, diced; 1/2 cup extra virgin olive oil; 2 cups cooked or canned black beans, drained; 2 tablespoons seeded and finely diced jalapeños; 1/4 cup freshly squeezed lime juice; 1 teaspoon ground cumin seeds; Kosher salt and freshly ground black pepper; 1/2 cup finely chopped fresh cilantro

December 9, 2011

Not only do the colors sparkle in this salad, but the flavors do, too. Roasting fresh corn on the cob produces irresistibly sweet little morsels. This is wonderful with roasted fresh salmon.

Recipe information

Yield
makes 6 servings

Ingredients

4 ears fresh corn

2 large sweet onions, diced

1/2 cup extra virgin olive oil

2 cups cooked or canned black beans, drained

2 tablespoons seeded and finely diced jalapeños

1/4 cup freshly squeezed lime juice

1 teaspoon ground cumin seeds

Kosher salt and freshly ground black pepper

1/2 cup finely chopped fresh cilantro

Preparation

Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 425°F. Cover a shallow-rimmed baking pan with foil.
Step 2
Remove all the silk and all but one layer of husks from each ear of corn. Dip them in water to moisten. Pull the husks back over the corn and place on the baking sheet.
Step 3
Toss the onions with 1 tablespoon of the olive oil and place them alongside the corn in an even layer. Roast on the center rack for 20 minutes, until the onions are lightly browned.
Step 4
Put the onions in a mixing bowl. Scrape the corn off the ears—each ear will produce about 1/2 cup corn—and add the corn to the onions. Add the black beans and jalapeños.
Step 5
In a small bowl, combine the lime juice, cumin, and the remaining olive oil and whisk together until mixed. Add salt and pepper to taste. Pour the dressing into the corn and beans. Sprinkle with the cilantro. Cover and let stand for 30 minutes to an hour for the flavors to blend. If you make this a day in advance, cover it and refrigerate. Bring to room temperature before serving.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

TagsSalad Southwestern American Corn Vegetable Black Bean Bean and Legume Jalapeño Chile Side Dinner Lunch Gluten Free Nut Free Vegetarian Vegan Make Ahead Roast Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

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Step 5

Recipe notes