Roasted Corn & Black Bean Salad
6 ears fresh sweet corn, kernels sliced from cob
1/3 cup olive oil + enough to coat corn on the cob
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, diced
1 jalapeño pepper, minced
1/2 cup green onion, sliced (or 1/4 cup red onion, diced and 1/4 cup green onion)
1/3 cup chopped cilantro leaves, stems removed
1 mango or peach, diced
4 cloves garlic, minced
1/3 cup fresh squeezed lime juice
1 tablespoon apple cider vinegar
1 tablespoon sugar
1/2 teaspoon cumin powder
1/2 teaspoon pico limón (or 1/4 teaspoon salt and 1/4 teaspoon hot chili power or a pinch of cayenne)
1. Roast corn with one of the following two simple methods: a. Toss kernels in a small amount of olive oil before spreading onto a cookie sheet to roast until lightly browner in a 400 degree F oven. b. Toss into a pan over medium-high heat with just enough olive oil to keep corn from sticking and cook until lightly browned.
2. Allow corn to cool.
3. Salad: In a bowl, combine cooled corn, black beans, red bell pepper, jalapeno pepper, green onion, and cilantro leaves; stir to thoroughly combine.
4. Dressing: In another bowl, combine olive oil, mango, garlic, lime juice, apple cider vinegar, sugar, cumin powder, and pico limon; whisk until thoroughly mixed.
5. Pour dressing over the salad, toss, and chill for 2 hours before serving.
Source of recipe: This refreshingly tangy-sweet-hot salad was inspired by all of the bland bean salads I've ever tried.