I signed up to bring a corn & black bean salad to my grandmother’s 81st birthday party yesterday where we were having a taco bar for dinner. #1 – how awesome to celebrate 81 years?! Go MaMa! #2 – Taco bar? Yes please. I love mexican food.. and I love it even more when its MYO (make your own) and I can load up on guacamole and refried beans (yes, I’m admitting that).
Anywho, back to the real subject of the blog – the Roasted Corn and Black Bean Salad. I went out on the internet Saturday morning in search of 1) something with ingredients I mostly had on hand, 2) wouldn’t take a long time to prepare and 3) would ultimately be tasty (of course). This was the winner! I blended a few recipes together to get this one, and I was pleased with the outcome.
Before we get into the recipe, this is a good time to throw in a “lesson learned”. When you can, ALWAYS decide what you’re going to be cooking BEFORE you go to the grocery store. I like going to the grocery store, but I don’t enjoy hemming and hawing over what I’m going to buy and I most certainly don’t like buying stuff that I end up throwing away (=$$ in the trash can). This isn’t to say that I always follow this advice… but I should. I am much less stressed out when I know what my plan of attack is and have a grocery list in hand. Knowing what you’re going to buy ahead of time also helps you pick the best place to shop. Do I need something obscure (Harris Teeter or Fresh Market) or can I get it at Trader Joe’s? Am I getting a lot of produce (Farmers Market or my Food Lion over on South Blvd…)? You get the picture 🙂
Servings: Hmm… it fills a whole casserole dish? You can easily cut this in half or in a quarter if you don’t want leftovers.
Ingredients:
- 1 lb frozen corn kernels (I got mine from Trader Joe’s for $1.50 or something)
- 2 cans black beans, drained and rinsed ($.69 each @ Food Lion)
- Optional Veggies of your Choice! I added..
- 1 jalapeno, diced
- 1 green bell pepper, diced
- 1/2 red onion, diced
- Marinade / Sauce:
- 1 teaspoon of each: salt, ground black pepper, white sugar, cumin, chili powder
- 1/2 cup balsamic vinegar
- 4 tablespoons vegetable oil
- Chopped Fresh Cilantro (~ 6-7 stems or 3ish tablespoons, totally up to you)
Directions:
Empty bag of frozen corn kernels into skillet (I used my cast iron) on med-high heat and cook until browned on the outside. Combine corn with rinsed black beans and the other diced produce directly in your casserole or serving dish. In a separate bowl, whisk together the ingredients for the marinade. Pour over the corn/beans/etc in the casserole dish and gently stir. Spinkle the cilantro over top, cover and refrigerate! Tastes best if done overnight, but you can certainly do a few hours ahead too.
You can take all sorts of variations on this (sauté the onions and or garlic with the corn first.. mix up the veggies.. etc). I got the main recipe from AllRecipes.com (my favorite go-to site), but then incorporated the roasted corn from a Food Network recipe.
Enjoy!!