Roasted corn and bean salad
Discover the rich flavors of roasted corn and hearty beans in this vibrant salad bursting with culinary goodness. Perfect for a savory and satisfying meal.
Ingredients:
- 4 ears corn
- 1/4 cup canola oil
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 1/4 cup apple cider vinegar
- 1 tablespoon minced garlic
- 1/4 teaspoon cayenne pepper
- One 15-ounce can black beans, rinsed and drained
- One 15-ounce can kidney beans, rinsed and drained
- 1/2 red onion, diced
- 110g thick-cut deli ham, diced
- 1/4 cup chopped fresh parsley
- 1 green bell pepper diced
- 1 small head iceberg lettuce
Instructions:
- Heat up a grilling pan on medium-high heat. Coat the corn with 1 tablespoon of canola oil and add salt and pepper for seasoning. Place the corn on the grill and cook until it gets slightly charred and is heated through, which should take about 10 to 12 minutes. Once done, take it off the heat and once cool enough, cut the corn off the cob. Keep one corn aside for later use, like the Silver Dollar Corn Fritters recipe.
- Combine the cider vinegar, garlic, cayenne pepper, and the rest of the canola oil in a large bowl. Mix in the beans and onions, ensuring they are coated well. Save 1 cup of this mixture for later use, possibly for the Silver Dollar Corn Fritters recipe.
- Incorporate the ham, parsley, green bell peppers, and corn kernels into the bean mixture. Add salt and pepper for seasoning. Peel off the outer leaves of the lettuce head. Present the salad filled into the lettuce leaf cups.
Summary:
- Calories: 1918 kcal
- Fat: 75 g
- Protein: 87 g
- Carbs: 246 g
- Potassium: 4827 mg
- Magnesium: 514 mg