You’re considered part of the “really good friend” category when you’re invited to a messy meal at my house. Not too long ago, I hosted rib night. Say it with me folks….. “Riiiiiiiiiiibbbbs”. There were only three of us for dinner, but I made enough ribs for 20. Imagine a pile of tender, fall-off-the-bone, pork ribs with a hearty slathering of glistening BBQ sauce. They were piled high in the center of the table and we devoured the flesh like animals.
This salad was a perfect complement to the ribs. It was hearty, fresh and bright with lime flavor. An interesting fact about this salad is it was one of the first salads I tested when I started the blog almost a year ago. I’ve just never posted it because I couldn’t get it quite right. I’ve tried it with tomatoes, avocado, several vinaigrettes variations, and even a splash of Tequila. But, nothing made this salad shine the way this version did that messy night.
Roasted Corn & Black Bean Salad
2 cups (3 ears) roasted corn
1 (16 oz) can black beans, drained and rinsed
¾ cup red pepper, small diced
2 Tbl. shallot, minced
2 Tbl. jalapeño pepper, minced
3 Tbl. cilantro, roughly chopped
2 Tbl. olive oil
2 – 3 Tbl. lime juice
pinch salt and pepper to taste
Roast corn according to my Oven Roasted Corn on the Cob post. Allow to cool and remove the kernels from the cob. Toss the kernels with the remaining ingredients. Makes 4 – 6 average side dish portions.
Authors Note: This is a perfect way to use up those leftover ears of corn you have after the family BBQ. Also, I’ve tried this recipe with both frozen and canned corn. They work just fine, but make sure to drain them well. I’ve found they tend to make the salad watery.