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Fire Roasted Corn Black Bean Salad

Prep time 15 mins
Cook time 15 mins
Yield 5 1/2-cup servings
Sweet summer corn and salad with a lime cumin vinaigrette.


  • 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

How to Make It

  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.