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Black Bean and Corn Salad

More than once I have gotten within half an hour of dinner time and had no idea what I was going to do about dinner. Nothing was planned, and I could not mentally survey my pantry and compound something easy. On days like that, there are only two ways to avoid a restaurant: spaghetti or having something in the fridge that I can scoop into bowls and call dinner. In the winter time that something is soup, but in the summertime it's tabbouleh or this easy to assemble salad. It also travels well to potluck lunches.

IMG_8403 photo by Rich Renomeron

2 cans black beans, rinsed OR 2.5 cups cooked blacked beans OR 1 ¼ cups dried black beans
16 ounces frozen corn (or fresh if you can get corn picked that day)
1 jalapeño pepper (optional)
¼ cup olive oil
2 bunches scallions
1 bunch cilantro
5 medium tomatoes OR a pint of cherry tomatoes
juice of 2 limes
salt and black pepper to taste

If you're starting with dried beans, cook beans until tender.

Preheat oven to 400 F. Line a baking sheet with foil or parchment paper.

Seed and mince jalapeño if using, then mix corn, jalapeño and olive oil together, spread in a single layer on the baking sheet and roast for 15-20 minutes, stirring occasionally, until corn begins to darken. Remove from the oven and set aside until other ingredients are prepared. The roasting brings out the sweetness of the corn and mellows the heat of the pepper.

While the corn is roasting, hop the tomatoes and place them in a colander in the sink to drain. Wash the scallions and thinly slice the white and tender green portion. Wash the cilantro and chop the leaves and tender stems.

In a large bowl, mix all of the prepared ingredients, including the oil from the baking sheet, and add the lime juice. Stir to combine then taste and add salt and pepper as needed.   
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Comments

  1. MaudJuly 28, 2011 at 6:05 PM

    I just made this - ish - with corn, cherry tomatoes, and basil from the market today and a tin of beans. Nothing else, because I didn't have anything. A couple of cloves of garlic, just about. It was amazing.

    ReplyDelete
  2. Jennifer ThorsonAugust 1, 2011 at 11:18 AM

    I love these kinds of reviews: "I changed everything and it was great!" Glad you were inspired and that it turned out well. I need to make another batch of this.

    ReplyDelete

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