Roastedcornandblackbeansalad Recipes

Steps:

• For the roasted corn and black beans:
• Preheat oven to 375 degrees F.
• In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop. Add the diced onion, garlic and corn kernels. Saute together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
• For the mango salsa:
• Combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill.
• For the vinaigrette:
• Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning with salt and pepper.
• To make the tomato salsa:
• Combine the tomato, tomatillos, garlic, parsley, and celery. Season, to taste, with salt and pepper and set aside.
• Fold together corn mixture and black beans. Season with salt and pepper. Add enough red wine vinaigrette to coat. (Do not feel compelled to use all of the dressing.) Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa. Garnish with scallions and cilantro leaves. Serve with any extra dressing on the side.

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.

Steps:

• Preheat oven to 400.
• Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
• Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
• In a small bowl, whisk the lime juice, oil and cumin together and set aside.
• When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
• Add the dressing and mix well.
• Add salt and pepper to taste.
• The salad is best when allowed to sit for an hour.

Steps:

• In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
• Transfer corn to large bowl and stir in remaining ingredients.

Steps:

• In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
• In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.
• Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.
• Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.
• Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. Garnish with cherry tomatoes. Serve chilled, or at room temperature.