Black Bean & Roasted Corn Salad w/ Cilantro Lime Vinaigrette

Why hello! Did you have a good weekend?

We did here! Friday night Ben and I headed downtown for happy hour to watch the live music at Brightleaf Square. It wasn’t as packed as it usually is, but that’s likely because we were there on the early side, PLUS it was about 398 degrees out so really, all the smart people were inside. We were exhausted, so it was nice to just chill out melt and put our feet up for a while as we sipped brews and munched on chips.

Saturday was a major errands/chores day. I made a big grocery run and did some cooking for the week (prepped crock pot chicken to use in enchiladas for Ben, plus the salad in this post), tried out my AMAZING new cordless vacuum (I think the neighbors are starting to get concerned that I have a cleaning problem… good thing it has a short battery life!), went for a run, and took Samoa for a long walk on the trail. Today it was a 20 mi. bike ride on the ATC (before the humidity set in!), church, a cat-nap, and the 2nd Rock Steady Boxing Class in Cary with a few of my PD patients. Then this afternoon we met up with a few small group folks (missed you, Tawny and Healys!) to play board games at Ponysaurus. Fun day!

Part of what I like to do on the weekends is prep one nice big salad and casserole to last us through the week. We still have leftovers from last week’s Baba Ghannouj Pesto Lasagna, but it’s nice to have another option while this dwindles (or goes bad, whichever happens first). I usually eat the salad as my entree with some roasted veggies and some type of meatless protein (my go-to is tofu, but I’m also a big fan of the fried egg or some kind of fish), and Ben will have the casserole with the salad as a side. It’s been working great for us since both of us work full-time, and it avoids the whole staring-at-the-open-fridge and shouting “honey, what do we have to eat?” problem, OR the temptation to get take-out!

Black Bean & Roasted Corn Salad w/ Cilantro Lime Vinaigrette

Black Bean & Roasted Corn Salad w/ Cilantro Lime Vinaigrette

This week an oldie but a goodie is on the salad menu. Black Bean & Roasted Corn Salad w/ Cilantro Lime Vinaigrette. I’ve definitely made this before, since it’s super easy and feeds a crowd, but I’m not sure I ever used this much lime juice. I’ve definitely never used fresh roasted corn on the cob, either. It made a HUGE difference! The roasted corn is much sweeter than frozen, and it absorbs much more of the vinaigrette.

This salad is salsa-like in texture, and I’ve also started adding a grain blend (lentils and farro are the best) to help absorb some of the extra liquid and bulk up the salad a bit. Bigger salad = fewer weeknights that I have to cook. I’m pretty OK with that. I would rather spend my time recipe-creating when I’m relaxed and have a whole afternoon to do it than when I get home at 7pm and have about 20 other things to do to get ready ready for the next day.

Black Bean & Roasted Corn Salad w/ Cilantro Lime Vinaigrette
Recipe Type: Salad
Cuisine: Healthy, Vegetarian, Mexican
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
Love salsa as much as I do? I could eat it by the gallon! Instead of stocking your pantry with Tostitos, though, why not try out a fresh take on your own? Better for you AND cheaper! Perfect for dunking chips, stuffing tacos, or eating right out of the bowl 🙂
Ingredients
  • 1 cup lentils or farro (I used a mixture, so about 1/2 cup of each)
  • 5 medium ears of corn
  • 2 tbsp olive oil
  • 1/4 cup red wine vinegar (or less if you don’t like your salad as acidic as I do!)
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper (more to taste)
  • 1/4 cup chopped cilantro
  • 1 tbsp minced garlic
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp red pepper flakes (optional, for spice-lovers)
  • juice of 2 limes
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1/2 cup chopped red onion (about 1/2 onion)
  • 1/2 cup chopped red or yellow bell pepper
  • 2 cans diced tomatoes with green chilies
  • 2 cans black beans, rinsed and drained
  • fresh chopped avocado, for serving
  • additional cilantro, for serving
  • greek yogurt or sour cream, for serving
Instructions
  1. Preheat oven to 350. Husk corn and bake at 350, uncovered, for 30-35 minutes until kernels are tender. When cool to touch, slice kernels lengthwise to remove from the cob. Set aside.
  2. Combine 1 cup lentils/farro with 2 1/2 cups water in a large saucepan and bring to a boil. Reduce heat to a simmer and cook 13 minutes until al dente. Drain immediately.
  3. Meanwhile, make vinaigrette by whisking together olive oil through garlic powder in a large bowl.
  4. Stir in red onion, bell pepper, tomatoes, beans, and corn.
  5. Stir in lentils/farro (this is best when the grains are still warm, so they soak up the juice of the tomatoes and vinaigrette).
  6. Serve immediately or store for up to 6 days in the fridge. Just before serving, top with sliced avocado, additional cilantro, salt and pepper, and a dollop of greek yogurt or sour cream.

This goes without saying, but you have complete freedom to experiment with different varieties of grains, beans, and veggies in this salad. Get creative! I forgot to do it this time, but a drizzle of honey would be amazing in the vinaigrette for a touch of sweetness. Although I do insist on using corn on the cob vs. canned or frozen. Makes a world of difference!

Like I said in the beginning of this post, this salad is totally versatile and can be enjoyed as a main dish, side, or garnish. I currently love dipping hearty crackers or crispbread and letting them get the slightest bit soggy before I top with a little dollop of Greek and stuff it in my mouth. Let me know how you like it. Happy week!

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