Roasted corn and black bean salad

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This recipe is adapted from my new favourite cookbook, Big Vegan, by Robin Asbell. I made it several times while we were on holidays at the cottage, to rave reviews. It was the crowd favourite annual (extended) family dinner, beating out my mother’s ever popular potato salad. Like the majority of the recipes in Big Vegan, this salad is easy to make and doesn’t require a special trip to the grocery store.

Ingredients:

2-3 ears, fresh corn, shucked

1/2 tsp canola or corn oil

1 medium zucchini (or 2 small), diced

1/4 cup onion, diced

1 can black beans, rinsed and drained

i small tomato, chopped

1/2 cup fresh basil, slivered

1 tbsp white wine vinegar

i -2 tsp olive oil

i garlic clove

salt and pepper to taste

Directions:

1. Place the corn on a hot BBQ and turn frequently, until each ear is evenly roasted. Don’t worry if some sections are a bit blacker than others – it won’t make a difference to the taste. remove from BBQ and set aside to let cool slightly.

2. Heat the oil in a small frying pan and add the onions and zucchini. Cook until zucchini is tender. Remove from heat and transfer to a medium-sized bowl. Add beans, tomato and basil.

3. With a sharp knife, strip the cooked corn off each ear and add to the bowl.

4, Pour the vinegar into a cup or small bowl and pour in oil with a wire beater – you can adjust the amount of oil, depending on your personal taste. Whisk in garlic, salt and pepper. Pour over ingredients in the other bowl and combine well.

Serve warm or chilled. If you have any leftovers, you can eat it for lunch the next day. I added some sliced avocado and it was a perfect summer meal.

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One response »

  1. Pingback: Spicy Southwest Summer Salad | Painlessly Delicious

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