Roasted Corn, Fresh Tomato and Black Bean Salad

One Cool Summer Salad.

Summertime to us means lots of good eats using fresh produce to go along with our grilled foods. I know it’s the way many all over the world eat but especially here in the south, it’s our lifestyle. There is nothing better than a salad made with garden fresh tomatoes and when you add roasted corn, you boost flavor, and with a can of black beans from the pantry you add more texture, taste and protein. The trio brightens together with the help from the seasoned vinegar bath mixed with the delight of red onions and peppers.

This recipe is based from Guy Fieri’s Guy’s Big Bite (Big Texas Barbecue episode), one I had on file from making before but this time I tweaked it to our liking, omitting a few things and adding tomatoes at the end to make it more southerly us. It went well when we dined on the Grilled Herb Roast Beef with Whipped Horseradish Cream a few weeks ago. Enjoy!

Roasted Corn, Tomato and Black Bean Salad

8 servings

3 ears corn, husks removed
2 tablespoons olive oil
1 cup diced red bell pepper
3/4 cup diced red onion
1/4 cup cider vinegar
1 -15 ounce can black beans, rinsed and drained
1 teaspoon minced garlic
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1 or 2 ripe tomatoes, chopped

Preheat the grill to medium.

Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a sharp knife, slice the kernels from the cob. Set aside.

In a medium sauté pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Sauté for 3 minutes, then add the vinegar, beans and corn and sauté for 2 minutes. Stir in the garlic and sauté for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Right before serving, fold in the tomatoes. Serve warm or cold.