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Black Bean and Roasted Corn Salad Recipe

Black Bean and Roasted Corn Salad Recipe

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Ingredients:

Serving

1/2 cup grapeseed oil, divided
1 large red onion, diced
2 cloves fresh garlic, chopped
1 lb frozen corn kernels or about 4 ears fresh (do not use canned corn - it becomes gummy)
1 (16-oz) can black beans, drained
salt and freshly ground black pepper
1/4 cup fresh scallions , (about 2 to 4 scallions) white and tender green parts only , sliced on the diagonal
1/4 cup minced fresh cilantro leaves
1 mango, diced small
2 tsp diced red onion
2 tsp diced red bell pepper
2 tsp diced green bell pepper
1 tsp chopped chives
1 lemon, juiced
1 1/2 tsp honey
1 tsp rice wine vinegar
salt and freshly ground black pepper
1/4 cup red wine vinegar
1 shallot, quartered
2 tsp chopped chives
1 tsp salt
1/4 tsp pepper
1 cup canola oil
1 large ripe tomato, diced small
2 tomatillos, diced small
1 garlic cloves, lightly crushed with the side of a knife blade to release oils , then finely minced
2 tbsp chiffonnade fresh flat-leaf parsley (1 small handful, about 1-oz, rinsed and dried
2 stalks celery, small diced
salt and freshly ground black pepper

Directions:

For the roasted corn and black beans:
Preheat oven to 375 degrees F.
In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop. Add the diced onion, garlic and corn kernels. Saute together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
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.
For the vinaigrette:
Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning with salt and pepper.
To make the tomato salsa:
Combine the tomato, tomatillos, garlic, parsley, and celery. Season, to taste, with salt and pepper and set aside.
Fold together corn mixture and black beans. Season with salt and pepper. Add enough red wine vinaigrette to coat. (Do not feel compelled to use all of the dressing.) Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa. Garnish with scallions and cilantro leaves. Serve with any extra dressing on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	511.06 Kcal (2140 kJ)
Calories from fat	374.26 Kcal
		% Daily Value*
Total Fat	41.58g	64%
Sodium	311.91mg	13%
Potassium	506.02mg	11%
Total Carbs	31.73g	11%
Sugars	12.33g	49%
Dietary Fiber	5.03g	20%
Protein	4.78g	10%
Vitamin C	29.5mg	49%
Iron	1.4mg	8%
Calcium	38.6mg	4%

Amount Per 100 g
Calories	205.45 Kcal (860 kJ)
Calories from fat	150.46 Kcal
		% Daily Value*
Total Fat	16.72g	64%
Sodium	125.39mg	13%
Potassium	203.43mg	11%
Total Carbs	12.76g	11%
Sugars	4.96g	49%
Dietary Fiber	2.02g	20%
Protein	1.92g	10%
Vitamin C	11.8mg	49%
Iron	0.6mg	8%
Calcium	15.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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