Fire Roasted Corn Black Bean Salad
Sweet summer corn and salad with a lime cumin vinaigrette.
Yield: 5 1/2-cup servings
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- 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
- 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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Fire Roasted Corn Black Bean Salad Recipe at a Glance
- COURSE: Main Dishes
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