The City Magazine Since 1975

Roasted Corn & Black Bean Salad

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  • 10 ears corn
  • Olive oil
  • 2 cans black beans
  • 1/2 cup green onion, sliced
  • 1/2 cup each red and green pepper, diced
  • Salt and pepper to taste
  • Dressing:

  • 2/3 cup olive oil
  • 2/3 cup of lime juice
  • 1/2 tsp. cumin
  • 2/3 cup chopped cilantro

Prepare charcoal or gas grill. Remove husks from corn. Brush corn with oil then grill until lightly browned. Cut corn from cobs. Mix corn, beans, onions, and peppers. Put dressing ingredients in a jar and shake to combine. Pour over vegetables and toss. Chill for two hours to let flavors blend. Season to taste. Let salad warm slightly before serving.