Roasted Corn & Black Bean Salad

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.


  • 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. 1 jalapeno, diced
  2. 1 green bell pepper, diced
  3. 1/2 red onion, diced
  • Marinade / Sauce:
  1. 1 teaspoon of each:  salt, ground black pepper, white sugar, cumin, chili powder
  2. 1/2 cup balsamic vinegar
  3. 4 tablespoons vegetable oil
  • Chopped Fresh Cilantro (~ 6-7 stems or 3ish tablespoons, totally up to you)


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 (my favorite go-to site), but then incorporated the roasted corn from a Food Network recipe.



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