Ingredients
- 1 cup corn
- 1 large tomato, sliced
- 1 jalapeno pepper, seeded and halved
- 6 cloves garlic, halved
- 2 teaspoons olive oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can fire-roasted tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ lime, juiced
Why This Recipe Is So Easy To Love
This salad is full of bold flavors and has a great smoky touch that makes it unique. It’s colorful, nutritious, and easy to make. Plus, it’s perfect for warm weather or as a side dish anytime.
Cooking Pointers
- Use fresh or frozen corn for the best sweetness and texture.
- Char the corn slightly on a grill or pan to enhance the smoky flavor.
- Rinse and drain black beans well to avoid extra moisture in the salad.
- Char the corn slightly on a grill or pan to enhance the smoky flavor.
- Rinse and drain black beans well to avoid extra moisture in the salad.
Directions
Move an oven rack so it’s about 6 inches from the broiler and preheat the broiler. In a large bowl, toss the corn, sliced tomato, jalapeno, garlic, and olive oil until everything is lightly coated. Spread the veggies out on a baking sheet in a single layer. Pop the baking sheet under the broiler and cook until the vegetables start to get some nice charred spots, which should take around 5 minutes. Once they’re nicely charred, take them out and let them cool for a few minutes. Then, transfer everything to a food processor along with the black beans, fire-roasted tomatoes, chili powder, cumin, salt, and lime juice. Blend until you reach the texture you like, whether that’s chunky or smooth.
How To Present This Dish
Serve this salad chilled or at room temperature. It pairs well with grilled meats, tacos, or as a topping for tostadas. You can also enjoy it with tortilla chips for a light snack.
Leftover Tips
Store leftovers in an airtight container in the fridge for up to three days. Stir before serving, as the dressing may settle. Avoid freezing, as the texture of the beans and corn can change.
