Pan-Roasted Corn Salad with Black Beans

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Pan-Roasted Corn Salad with Black BeansBlack beans are almost smoky, and roasted corn emphasizes that taste while adding an element of sweetness; acidity and heat keep all the flavors balanced. There’s nothing left to do but enrich the salad with the creaminess of avocado — and cheese if you like (see the variations). Use it to fill burritos or tacos, serve as a dip to be scooped with chips, or spoon into a bowl to eat as is.

  • Yield: 4 Servings
  • Total Time: 20 Minutes


  • 2 tablespoons olive oil
  • Kernels from 4 ears corn
  • Salt and pepper
  • 1 tablespoon minced garlic
  • 1½ cups cooked or canned black beans, drained but still moist
  • 1 fresh tomato, seeded and chopped
  • 1 teaspoon minced jalapeño or other small chile, or more to taste
  • 2 tablespoons fresh lime juice
  • 1 avocado, pitted, peeled, and chopped for garnish
  • ½ cup chopped fresh cilantro for garnish
How to Make It
  1. Put the oil in a large skillet over high heat. When it’s hot but not smoking, add the corn, along with a large pinch salt and some pepper. Cook, shaking the pan or stirring only occasionally, until the corn is lightly charred, 5 to 10 minutes. Add the garlic and cook, stirring, for 1 minute more, until it is fragrant.
  2. Combine the corn with the beans, tomato, jalapeño, and lime juice in a large bowl. Taste and adjust the seasoning. Garnish with the avocado and cilantro, and serve. Or cover and refrigerate for up to a couple of hours. (Bring back to room temperature and garnish right before serving.)
  4. Substitute cannellini beans for the black beans, lemon for the lime juice, fennel for the avocado, and basil for the cilantro.

  6. To the main recipe, add ½ cup crumbled queso fresco in Step 2; to the variation above, add ½ cup grated Parmesan. Toss again — or not — before serving.

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