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Fire Roasted Corn Black Bean Salad

Discover the perfect appetizer with our Fire Roasted Corn and Black Bean Salad recipe. This dish combines the smoky sweetness of fire-roasted corn with the crunchy fresh bell peppers. The diced green and red bell peppers add a colorful and crisp texture, while the jalapeños contribute a spicy kick that will tantalize your taste buds.

The hearty black beans provide a source of fiber and protein for the recipe. The beans create a nutritious and delicious base when combined with the roasted corn and peppers. The diced red onion adds a subtle sharpness to the dish.

Tying everything together is a zesty lime vinaigrette made with olive oil, white vinegar and an assorted blend of spices, such as cumin, salt and black pepper. This dressing infuses the salad with a tangy and aromatic quality that elevates the ingredients' natural flavors. Lastly, we garnish the dish by adding parsley flakes and fresh cilantro for a final touch of freshness.

Serve this Fire Roasted Corn and Black Bean Salad at your next gathering. Its bold and delightful flavors will impress guests and make it a favorite at any gathering.

Prep Time:  15 minutes   |    Cook Time:  15  minutes   |    Total Time:  30 minutes   |    Servings:  5 1/2 cup servings

Ingredients:

  • 3 ears of corn, shucked/husked
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1-2    jalapeños, diced
  • 1/2 cup red onion, diced
  • 1 15.5 ounce can  Dakota's Pride  Black Beans, drained and rinsed
  • 1 tablespoon  Stonemill  Parsley Flakes
  • 1 tablespoon  Tuscan Garden  White Vinegar
  • 3 tablespoons lime juice
  • 1 1/2 teaspoons  Stonemill  Cumin
  • 1 teaspoon  Stonemill  Iodized Salt
  • 1 teaspoon  Stonemill  Ground Black Pepper
  • 3/4 cup  Carlini  Pure Olive Oil
  • Cilantro (optional) for garnish

Directions:

  1. Grill the corn for 2-3 minutes on each side until corn is cooked. Remove from the heat and allow it to cool at room temperature for 5 minutes until it is cool to the touch.
  2. Once the corn is cool, cut the kernels off the cob and place them in a large bowl.   Discard the cobs.
  3. Add the diced bell pepper, diced onion, jalapeños, cilantro black beans and parsley flakes.
  4. Pour the vinegar, lime juice, cumin, salt and pepper into a small bowl.  
  5. Gradually whisk in the olive oil.  
  6. Mix the vinaigrette into the corn mix and add salt and pepper to taste.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen