Black Bean And Roasted Corn Salad
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Grapeseed Oil (divided)2 tsps
Red Onion (diced)2 cloves
Garlic (fresh, chopped)1
Salt2 tsps
Red Bell Pepper (diced)2 tsps
Green Bell Pepper (diced)2 tsps
Chives (chopped)1.5 tsps
Honey1 tsp
Rice Wine Vinegar1 cup
Red Wine Vinegar1 tsp
Pepper1 cup
Canola Oil1 large
Tomato (ripe, diced small)2 stalks
Celery (small diced)Directions:
1
For the roasted corn and black beans: Preheat oven to 375 degrees F
2
In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop
3
Add the diced onion, garlic and corn kernels
4
Saute together until the corn feels cooked to the bite
5
Place in the oven until roasted (but not dried out) about 20 to 30 minutes
6
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
7
For the vinaigrette: Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper
8
Leaving the blender running, add the oil in a slow thin stream and allow to emulsify
9
Taste and adjust seasoning with salt and pepper
10
To make the tomato salsa: Combine the tomato, tomatillos, garlic, parsley, and celery
11
Season, to taste, with salt and pepper and set aside
12
Fold together corn mixture and black beans
13
Season with salt and pepper
14
Add enough red wine vinaigrette to coat
15
(Do not feel compelled to use all of the dressing
16
) Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa
17
Garnish with scallions and cilantro leaves
18
Serve with any extra dressing on the side