Spicy Roasted Corn and Black Bean Salad

This explosive salad is made with a blend of roasted corn, tender black beans, red onion, roasted red bell pepper, fresh herbs, Mexican spices and a zippy red wine vinaigrette flavored with CHA! by Texas Pete®.

YIELD: 2 quarts
PORTION (Serving Size): 2 ounces

• Salad
• Corn, canned, drained well: 4 cans
• Olive oil: 3 Tbsp.
• Salt and pepper to taste
• Black beans, canned, rinsed and drained well: 4 cans
• Red onion, minced: ½
• Roasted red bell pepper, small diced: 2 cups
• Cilantro, fresh, rough chopped: 1 bunch
• Scallions, sliced thin on a bias: 1 bunch

• Red wine vinegar: ¼ cup
• Lemon juice, fresh squeezed: 1
• Dijon mustard: 1 tsp.
• Olive or vegetable oil for salad dressing: ½ cup
• CHA! by Texas Pete®: 4 Tbsp.
• Cumin: 1 tsp.
• Chili powder: 1 tsp.
• Salt and pepper to taste

Turn on the oven broiler. Drain the corn well and place it in a mixing bowl. Toss the corn with the olive oil and season with salt and pepper. Place the corn in an oven-safe dish and place under the broiler for approximately 5 minutes or until the corn has lightly charred. Place the corn in the refrigerator to chill. Once the corn is cold, place it in a large mixing bowl. Add the black beans, minced red onion, roasted red bell peppers, cilantro and scallions. Combine well. Place all ingredients for the salad dressing into a blender and puree until smooth. Pour the dressing over the corn and black bean salad and mix well. Season the salad with salt and pepper and keep refrigerated until ready to use.

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