Fire Roasted Corn and Black Bean Salad
Description
This Fire Roasted Corn and Black Bean Salad makes a vibrant and flavorful **side dish** or a hearty vegetarian lunch. Smoky roasted corn meets crisp green and red bell peppers, with a spicy kick from jalapeños. Hearty black beans provide fiber and protein, while red onion adds a subtle sharpness. A zesty lime vinaigrette made with olive oil, white vinegar, and spices ties everything together, finished with a sprinkle of parsley flakes and fresh cilantro for brightness.
Ingredients
Instructions
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1. Grill the corn for 2–3 minutes on each side until cooked. Remove from heat and let cool for 5 minutes.
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2. Cut the kernels off the cob and place in a large bowl. Discard the cobs.
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3. Add the diced bell peppers, red onion, jalapeños, black beans, parsley flakes, and cilantro.
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4. In a small bowl, whisk together the white vinegar, lime juice, cumin, salt, and black pepper. Gradually whisk in the olive oil.
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5. Pour the vinaigrette over the salad and toss to combine. Adjust salt and pepper to taste.
Note
You can use fresh corn on the cob, frozen corn on the cob, or another form of corn if fresh corn isn’t available.
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