Black 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
- 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.
- 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.) PAN-ROASTED CORN AND CANNELLINI SALAD
- Substitute cannellini beans for the black beans, lemon for the lime juice, fennel for the avocado, and basil for the cilantro. PAN-ROASTED CORN AND BEAN SALAD WITH CHEESE
- 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.