Sometimes I come across a recipe that I keep making over and over, like this Roasted Corn Black Bean Salad from Rose Reisman. I’m sharing it because I make it a lot in the summertime!

I saw this recipe in our local paper years ago and thought I would try it because it sounded perfect as an accompaniment to barbecued meals. It’s made with mangoes, black beans. sweet peppers, corn and coriander – all some of my favorite ingredients. The coriander is part of the dressing and the more you use, the better the salad tastes. If you have an herb garden and grow coriander, then you’ll love this salad because you likely already have this herb on hand.

What I like about this roasted corn and black bean salad is that you can use corn off the cob, if you happen to have leftovers, or you can use frozen or canned corn. I use the latter most of the time, and it works really well. Roasting the corn gives it that special charred taste and color, and adding the red onions a couple of minutes before you take the corn off the heat will soften the onions and temper their taste and texture. When I roast the corn, I use the garlic that the recipe calls for because I like garlic when it’s cooked. This black bean salad also calls for garlic in the dressing, but I omit it. I’m sure it’s even more delicious with the garlic.

When I make this salad, I like to make it in the morning so that the flavors can meld together in the fridge for a few hours. Plus, with the mangoes, it tastes better when it’s served cold. Give yourself some time when you prepare this black bean salad because you want to cool the sauteed corn and onions before adding the rest of the ingredients.

Finally, this is a great salad for people who follow gluten-free and vegan diets. It’s also great on its own as a lunch meal.

So, here’s the recipe for Rose Reisman’s Roasted Corn Black Bean Salad:

Ingredients for the Salad:

• 2 c cooked corn
• 1 tsp minced garlic
• 1/2 c chopped sweet onions
• 1 1/2 c diced mango
• 1 c rinsed and drained canned black beans
• 3/4 c chopped sweet red or yellow peppers
• Leaf lettuce

Ingredients for the Dressing

• 1/3 c chopped fresh coriander
• 3 T fresh lemon juice
• 2 T thawed orange juice concentrate
• 1 T olive oil
• 1 tsp minced garlic
• 1/4 to 1/2 tsp hot pepper sauce

Method:

• In non-stick frying pan sprayed with cooking spray and set over medium heat, cook corn with garlic for eight minutes, stirring often, or until slightly charred. Stir in onions; cook for two minutes longer. Transfer to bowl; cool
• In small bowl, whisk together all the ingredients for the dressing
• Stir mango, beans, and peppers into cooled corn mixture
• Pour dressing over; toss to coat
• Serve over lettuce leaves

Notes: I use a 19 oz can of black beans and a 12 oz can of corn, which is a bit more beans and a little less corn than the recipe calls for. I also use about 1 cup of mangoes. This recipe is forgiving and you can experiment with the measurements to suit your taste and what you have on hand! I also use regular orange juice or fresh orange juice and find that the latter works best. And, sometimes, I add avocados when I know we will be eating the salad within a few hours of making it.

Do you make a black bean and/or corn salad? What’s your favorite secret ingredient or method of making it taste great?

Enjoy!

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