Mexican Black Bean and Roasted Corn Salad

"Excellent salad for picnics and pot lucks! Very low fat and healthy. Add some grilled chicken or shrimp for a light dinner."
photo by a user photo by a user
Ready In:
1hr 45mins




  • Preheat oven to 400.
  • Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
  • Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
  • In a small bowl, whisk the lime juice, oil and cumin together and set aside.
  • When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
  • Add the dressing and mix well.
  • Add salt and pepper to taste.
  • The salad is best when allowed to sit for an hour.

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  1. I did use frozen corn because this time of year here the corn on the cob is not good.... I thawed the corn, and then roasted on a cookie sheet until lightly golden brown, turning with spatula about every 15 minutes. Great taste and mixture of flavors.... this will be a family favorite for us! Thank you for posting.
  2. Was sorely tempted to use frozen corn, but didn't ~ followed the recipe instead & glad I did, 'cause I think the taste of the roasted corn added a lot to this salad! However, I did use only half of a small jalapeno, but that was the only change I made (still gave enough of a kick for me)! Thanks for sharing this unusual recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]


I'm a librarian and I live in Charlottesville, VA with my boyfriend and our cat. We love to eat and enjoy healthy foods. We mainly eat seafood and vegetarian friendly meals.
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