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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Cups
- 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
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.
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%