Skip to main content
Epicurious
Cookbooks

Roasted Corn and Black Bean Salad

You can use canned black beans for this (you can even use frozen corn), but the salad is best with beans that have been cooked, with good spices, until tender but not mushy.

Recipe information

  • Yield

    makes 4 servings

Ingredients

2 tablespoons extra virgin olive oil
4 ears corn, husked and stripped of their kernels
Salt and black pepper to taste
1 garlic clove, minced
1 1/2 cups cooked black beans (page 431), at room temperature
1 ripe tomato, cored and diced, optional
1 teaspoon minced jalapeño or other small chile
2 tablespoons fresh lime juice
Chopped fresh cilantro leaves for garnish

Preparation

  1. Step 1

    Put the oil in a large nonstick skillet and turn the heat to high. Add the corn, along with a large pinch of salt and some pepper, and cook, shaking the pan or stirring occasionally, until the corn is lightly charred, 5 to 10 minutes. Add the garlic and cook for 1 minute more, stirring.

    Step 2

    Combine the corn with all the remaining ingredients. Taste and adjust the seasoning and serve or cover and refrigerate for up to a couple of hours, then bring back to room temperature before serving. than that, salads that can serve as light main courses or even not-so-light ones. Not surprisingly, many contain fish, chicken, or meat.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSaladCornVegetableBlack BeanBean and LegumeSideDinnerLunchVegetarianVeganDairy FreeNut FreeGluten FreeEasyQuick30 Minutes or LessSummerCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.