BLACK BEAN AND ROASTED CORN SALAD

Black Bean and Roasted Corn Salad image

Provided by Robert Irvine : Food Network

Time 1h15m

Yield 8 servings

Number Of Ingredients 29

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Ingredients

1/2 cup grapeseed oil, divided
1 large red onion, diced
2 cloves fresh garlic, chopped
1 pound frozen corn kernels or about 4 ears fresh (do not use canned corn - it becomes gummy)
One 16-ounce can black beans, drained
Salt and freshly ground black pepper
1/4 cup fresh scallions, (about 2 to 4 scallions) white and tender green parts only, sliced on the diagonal
1/4 cup minced fresh cilantro leaves
1 mango, diced small
2 teaspoons diced red onion
2 teaspoons diced red bell pepper
2 teaspoons diced green bell pepper
1 teaspoon chopped chives
1 lemon, juiced
1 1/2 teaspoons honey
1 teaspoon rice wine vinegar
Salt and freshly ground black pepper
1/4 cup red wine vinegar
1 shallot, quartered
2 teaspoons chopped chives
1 teaspoon salt
1/4 teaspoon pepper
1 cup canola oil
1 large ripe tomato, diced small
2 tomatillos, diced small
1 garlic cloves, lightly crushed with the side of a knife blade to release oils, then finely minced
2 tablespoons chiffonnade fresh flat-leaf parsley (1 small handful, about 1-ounce, rinsed and dried
2 stalks celery, small diced
Salt and freshly ground black pepper

Steps:

For the roasted corn and black beans:
Preheat oven to 375 degrees F.
In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop. Add the diced onion, garlic and corn kernels. Saute together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
For the mango salsa:
Combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill.
For the vinaigrette:
Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning with salt and pepper.
To make the tomato salsa:
Combine the tomato, tomatillos, garlic, parsley, and celery. Season, to taste, with salt and pepper and set aside.
Fold together corn mixture and black beans. Season with salt and pepper. Add enough red wine vinaigrette to coat. (Do not feel compelled to use all of the dressing.) Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa. Garnish with scallions and cilantro leaves. Serve with any extra dressing on the side.

*** Explore more Black Bean And Roasted Corn Salad Recipes »

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Grandiose Original

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This salad is perfect for picnics. It's light, refreshing, and easy to pack. I always make a big batch and take it with me on my picnics.

Tshokolo paraffin

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This salad is the perfect tailgate food. It's portable, easy to eat, and delicious. I always make a big batch for game day.

MASTERBOSS13

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This salad is always a hit at parties. It's colorful, flavorful, and easy to make ahead of time. I often double the recipe so that I have plenty to serve.

Johnny ‚ÄúJT‚Äù Tucker

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This was the first time I ever made a salad from scratch, and it turned out great! The instructions were easy to follow, and the salad was delicious. I'm definitely going to try more recipes from this website.

Erika Marie

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This salad is very affordable to make. The ingredients are all inexpensive, and it's a great way to stretch your food budget.

Fouad Elharony 221

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My son is allergic to nuts, so I was relieved to find this recipe that is completely nut-free. It's a great way for him to enjoy a delicious and healthy salad.

Alicia Burgess

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I made this salad gluten-free by using tamari instead of soy sauce in the dressing. It was just as delicious, and no one even noticed the difference.

RP. AIM

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This salad is a great option for vegetarians and vegans. It's packed with protein and fiber, and it's also delicious. I often serve it as a main course with a side of rice or quinoa.

Momen Ta

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I added a little bit of chili powder and cumin to the dressing to give it a bit of a kick. It was the perfect amount of spice, and it really brought out the flavors of the other ingredients.

Md Sepul

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I love the smoky flavor that the roasted corn adds to this salad. It's a great way to change up the usual black bean salad. I also appreciate that the dressing is not too heavy, so the flavors of the beans and corn can really shine through.

Aisha Ested

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I'm a busy working parent, so I appreciate recipes that are quick and easy to make. This salad came together in no time, and it was a great way to use up some leftover black beans and corn. My family loved it!

Sarhad Ali 4455

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I'm always looking for healthy and delicious recipes, and this one fits the bill. The black beans and corn provide a good source of protein and fiber, and the dressing is light and flavorful. I'll be adding this to my regular rotation.

Rukshanna Hussain

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This black bean and roasted corn salad was a hit at my last potluck! The combination of flavors and textures was perfect, and it was easy to make. I'll definitely be making it again.

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