Roasted Corn and Black Bean Salad bursting with the smoky flavors of grilled corn, poblano peppers; and black beans. Delicious as a dip for tortilla chips yet just as awesome as a vegetarian filling for enchiladas or quesadillas.
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Roasted Corn and Black Bean Salad

Roasted Corn and Black Bean Salad bursting with the smoky flavors of grilled corn, poblano peppers; and black beans. Delicious as a dip for tortilla chips yet just as awesome as a vegetarian filling for enchiladas or quesadillas.
Course Appetizer, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Cups
Calories 311kcal
Author Lalaine

Ingredients

  • 4 corn ears
  • 4 tablespoons olive oil
  • 2 poblano peppers, cut in half lengthwise
  • 1 small red bell pepper, seeded, cored and cut in half lengthwise
  • 1 can (15-ounces) black beans, rinsed and drained
  • 1/2 small red onion, peeled and diced
  • 2 limes, juiced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Remove and discard the husk and silk from each ear of corn. Lightly brush sides of each corn with 1 tablespoon of the olive oil. Arrange in a single layer on hot grates and close grill cover. Grill, turning every 5 minutes, for about 15 to 20 minutes or until corn is tender and has light char marks. Remove from heat and allow to cool.
  • Arrange the peppers in a single layer skin side down on hot grill. Grill for about 3 to 5 minutes or until skin is nicely charred but flesh still firm. Remove from heat. Tranfer into a small bowl and cover with plastic film for about 10 minutes to loosen skin. Peel skins and discard. Dice peppers.
  • Hold an ear of corn vertically so that the thicker end sits over the hole of a large bowl . Using a small, sharp knife, slice the corn off the cob going downwards, turning the ear as you go.
  • In a large bowl, combine, corn kernels, black beans, poblano peppers, red bell peppers and onions.
  • In a small bowl, combine the remaining 3 tablespoons olive oil, lime juice, cumin, salt and pepper. Whisk together until well-blended.
  • Add lime dressing onto bowl of corn and black beans. Gently toss to distribute. Serve at room temperature.

Nutrition

Calories: 311kcal | Carbohydrates: 38g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Sodium: 638mg | Potassium: 712mg | Fiber: 9g | Sugar: 9g | Vitamin A: 26% | Vitamin C: 121% | Calcium: 4% | Iron: 15%