Roasted Corn and Black Bean Salad is a colorful, flavorful dish that’s perfect for summer gatherings or a light, refreshing meal. Sweet, smoky roasted corn combines with protein-rich black beans, juicy tomatoes, and fresh cilantro for a salad that’s as nutritious as it is delicious. Tossed in a zesty lime vinaigrette, this salad has a delightful balance of flavors and textures, with a hint of heat from diced jalapeños. Serve it as a side dish, a topping for tacos, or enjoy it on its own for a satisfying and vibrant dish.
Ingredients
- 2 cups fresh or frozen corn kernels
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red bell pepper, diced
- 1/4 red onion, finely diced
- 1 jalapeño, seeded and diced (optional)
- 1/4 cup fresh cilantro, chopped
For the lime vinaigrette:
- Juice of 2 limes
- 3 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- Salt and pepper, to taste
Instructions
- Roast the corn: Preheat your oven to 400°F (200°C). Toss the corn kernels with 1 tablespoon of olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 15-20 minutes, or until golden and slightly charred, stirring halfway through. Let cool slightly.
- Prepare the vinaigrette: In a small bowl, whisk together the lime juice, olive oil, minced garlic, cumin, salt, and pepper until well combined.
- Assemble the salad: In a large mixing bowl, combine the roasted corn, black beans, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro.
- Dress the salad: Pour the lime vinaigrette over the salad ingredients and toss gently until everything is evenly coated.
- Serve: Serve immediately, or refrigerate for up to a day to let the flavors meld. Enjoy as a side dish, or serve with tortilla chips or as a filling for tacos.
This Roasted Corn and Black Bean Salad is a bright, zesty dish with layers of flavor and texture, making it perfect for warm-weather dining or as a refreshing, hearty side.
