Fire Roasted Corn Black Bean Salad

Sweet summer corn and salad with a lime cumin vinaigrette.

Yield:

5 1/2-cup servings

Recipe from

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Ingredients

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

Preparation

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 temp 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, 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.

 

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