30 Min

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Roasted Corn & Bean Salad

Weather experts are predicting that this is going be one hot Texas summer. While I personally love the weather here in Texas, the scorching summer we had a couple of years ago left even me drained and wishing for a respite. If this is going to be another hot one, let’s arm ourselves with easy to make salads that can stay in the refrigerator for a few days and taste just as good as the day they were made.

This is one such salad. The corn, celery and the beans only take on more flavor as they rest in the refrigerator, ready to turn into lunch, dinner or a small snack. Add a minced serrano to give it some heat. If you are into beans like I am, the key is to soak them overnight. This helps them cook up much faster the next day. And once they have finished cooking, let the beans rest in the hot water for at least a couple of hours before draining them. This when they become plump and pliant.

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Cook Time

30 Minutes + soak & rest time

Serves

4

Directions

Step 1

Soak the beans overnight. The next day, in a stockpot over high heat, combine the beans with 4 cups of water and bring them to a boil. Cover and simmer until soft. If any foamy residue rises to the top, skim and discard. Let the beans rest for a couple of hours in the cooking liquid. Drain.

Step 2

Grill the 4 ears of corn or boil them or cook them over an open gas flame until charred on all sides. Remove the corn kernels.

Step 3

Combine the drained beans with the grilled corn kernels, celery, peanuts, lemon juice, cilantro and salt.

Step 4

In a small frying pan over high heat, warm the olive oil and pop the cumin seeds. Once the oil is hot, the seeds will pop and sizzle. Immediately pour this into the salad mix. Toss gently and refrigerate.

Notes & Variations

Switch the beans out for any other like garbanzo, pinto or red beans. Just alter the cooking time to suit their size.
You could add roasted chopped chicken or boiled shrimp to this salad as well.
To toast peanuts, spread on a tray and cook in a preheated 325F oven for 8 to 10 minutes or until they are golden brown.

Ingredients

1/2 cup small black beans

4 whole ears of corn

2 cups sliced celery

1/3 cup toasted chopped peanuts

Juice from 3 lemons

1 cup cilantro, chopped (leaves and stems)

1 1/2 teaspoons sea salt

3 tablespoons olive oil

1 teaspoon cumin seeds

Step 1

Step 2

Grill the 4 ears of corn or boil them or cook them over an open gas flame until charred on all sides. Remove the corn kernels.

Step 3

Combine the drained beans with the grilled corn kernels, celery, peanuts, lemon juice, cilantro and salt.

Step 4

1/2 cup small black beans

4 whole ears of corn

2 cups sliced celery

1/3 cup toasted chopped peanuts

Juice from 3 lemons

1 cup cilantro, chopped (leaves and stems)

1 1/2 teaspoons sea salt

3 tablespoons olive oil

1 teaspoon cumin seeds

Notes & Variations

Switch the beans out for any other like garbanzo, pinto or red beans. Just alter the cooking time to suit their size.
You could add roasted chopped chicken or boiled shrimp to this salad as well.
To toast peanuts, spread on a tray and cook in a preheated 325F oven for 8 to 10 minutes or until they are golden brown.

Tags:

30 Min

Tags:

30 Min

SUMMER + CORN = HEAVEN.

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