roasted corn salad

Black Bean, Corn & Red Pepper Salad Recipe

Ingredients
 2 Cans black beans, drained
 1 tbsp Brown Sugar
 1 tsp Cumin
 2 cups Chicken broth
 6 Ears fresh corn, shucked
 1 Large red bell pepper, diced
 ½ cup Chipped fresh Italian parsley
Directions

1. Drain the black beans and place in a saucepan with broth, brown sugar and cumin.

2. Heat to a boil for about 2 minutes, turn off heat and let stand until ready to add to recipe.

3. Bring pot of water to a boil, drop in corn and boil 2 to 3 minutes.

4. Remove from boiling water, drain and cool.

5. Stand each ear in the bottom of a bowl with high sides and use a corn stripper or knife to cut the kernels from the cob and letting kernels fall into the bowl. Separate kernels with a fork if needed.

6. Stir in the diced red pepper and parsley.

7. Drain excess broth from beans and mix beans with corn mixture.

8. Pour orange vinaigrette dressing into salad, toss and serve or refrigerate until ready to serve.

Ingredients

Ingredients
 2 Cans black beans, drained
 1 tbsp Brown Sugar
 1 tsp Cumin
 2 cups Chicken broth
 6 Ears fresh corn, shucked
 1 Large red bell pepper, diced
 ½ cup Chipped fresh Italian parsley

Directions

Directions
1

1. Drain the black beans and place in a saucepan with broth, brown sugar and cumin.

2

2. Heat to a boil for about 2 minutes, turn off heat and let stand until ready to add to recipe.

3

3. Bring pot of water to a boil, drop in corn and boil 2 to 3 minutes.

4

4. Remove from boiling water, drain and cool.

5

5. Stand each ear in the bottom of a bowl with high sides and use a corn stripper or knife to cut the kernels from the cob and letting kernels fall into the bowl. Separate kernels with a fork if needed.

6

6. Stir in the diced red pepper and parsley.

7

7. Drain excess broth from beans and mix beans with corn mixture.

8

8. Pour orange vinaigrette dressing into salad, toss and serve or refrigerate until ready to serve.

Black Bean, Corn & Red Pepper Salad Recipe

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