Fire Roasted Corn Black Bean Salad

Sweet summer corn and salad with a lime cumin vinaigrette.

Directions:

  1. Grill the corn for 2-3 minutes on each side until corn is cooked. Remove from the heat and allow it to cool at room temperature for 5 minutes until it is cool to the touch.
  2. Once the corn is cool, cut the kernels off the cob and place them in a large bowl.  Discard the cobs.
  3. Add the diced bell pepper, diced onion, black beans and parsley flakes.
  4. Pour the vinegar, lime juice, cumin, salt and pepper into a small bowl. 
  5. Gradually whisk in the olive oil. 
  6. Mix the vinaigrette into the corn mix and add salt and pepper to taste.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen

Ingredients:

3 ears of corn, shucked/husked

1 green bell pepper, diced

1/2 cup red onion, diced

1 15.5 ounce can Dakota's Pride Black Beans, drained and rinsed

1 tablespoon Stonemill Essentials Parsley Flakes

1 tablespoon Tuscan Garden White Vinegar

3 tablespoons lime juice

1 1/2 teaspoons Stonemill Essentials Cumin

1 teaspoon Stonemill Essentials Iodized Salt

1 teaspoon Stonemill Essentials Ground Black Pepper

3/4 cup Carlini Pure Olive Oil


Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes


Servings:
5 1/2-cup servings