You know a recipe turns out well when even doubling the original isn’t enough for your family. I made The Vegan Kitchen’s salad recipe last week, and my family loved it so much, they requested I make it again…with a few new additions thrown in. The result? An even spicier, more colorful take on The Vegan Kitchen’s Roasted Corn & Black Bean Salad. Good things are made even better when building off of what already exists, so this upgraded salad satisfies your savory, veggie and spicy needs. It acts well as a main dish, as a side dish to your favorite mexican meal (beer fajitas, anyone?), or even served up with chips as an appetizer! The leftovers make a great lunch, too. Oh, did I mention that it’s healthy, too? This salad is pure vegetables, and a little olive oil goes a long way. The spice in it will also rev up your metabolism, so you can have that second Corona! Ok, make it a Corona Lite 🙂 Throw this together for your dinner table tonight, or bring along for your next “dish to pass” event, and wait for the compliments to pour in!
Thanks mom, for requesting I make this again. You’re the best!
Colorful Roasted Corn, Tomato and Black Bean Salad, based on The Vegan Kitchen’s recipe Serves 8
- 3 ears sweet corn on the cob, husks still on
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes, rinsed and drained (or about 4 fresh tomatoes chopped up and drained of seeds/liquid)
- 1 red bell pepper, diced
- 1 jalapeno, seeds removed and chopped
- 1 banana pepper, chopped
- 6 green onions, diced
- 2/3 C fresh cilantro, chopped
- 2 tbsp olive oil
- 2 limes, juiced
- 4 tsp ground cumin (yes, 4!)
- 1 tbsp sriracha sauce, or other hot sauce
- freshly cracked salt & pepper, to taste
Turn oven to 350 degrees. Immediately place corn cobs on oven rack and let bake for 35 minutes (no need to let it preheat, but if you do, reduce the time to 30 minutes).
In the meantime, combine in a big stainless steel or glass bowl: beans, tomatoes, peppers, green onions, and cilantro. Mix everything together well, set aside.
In a small bowl, combine oil, lime juice, cumin, sriracha, and salt & pepper. Stir it up to emulsify the oil with the rest of the ingredients. This is the dressing. Set aside.
Once corn is done, remove from oven and allow to cool for 15-20 minutes. Remove husks and silk, and using a sharp knife, hold the cob vertically in a bowl and slice all the corn off. Repeat with all cobs, and add to the large salad bowl.
Stir all veggies together again. Mix up the dressing one more time, and drizzle onto the salad, stirring to combine. Set in the fridge to cool, and it’s ready to go! What will you serve this with?
NOTE: If it’s hot out, and you still want to make this, roast the corn on the grill! Keep your house cool, and still eat well.