July 2007: Roasted Corn and Black Bean Salad

corn on the cobIn the summer here at Heartwood, common meals become more casual. Lots of people come and go on trips, so spontaneous gatherings often occur to welcome home weary travelers. The grill gets fired up, and people come to the terrace with something to contribute.

This recipe for Roasted Corn and Black Bean Salad is great for those summer potlucks and Fourth of July parties. It’s fast, easy and tastes even better made a day ahead. If you do make it ahead of time, save a little of the dressing to add before serving to brighten it up. We serve it for common meals with burritos, enchiladas or anything Mexican. Cut up a big ole watermelon for dessert.

Roasted Corn and Black Bean Salad
Serves 10

Thaw 1 pound of frozen corn, and tossed in 2-3 tablespoons of oil; roast in a 450-degree oven for 18-22 minutes stirring every 5-10 minutes.

Cook 2 cups of brown rice according to package directions and cool.

In a large mixing bowl combine:

1 cup chopped cilantro
1/2 cup chopped red onion
3 tomatoes, chopped
2 jalapeños, seeded and chopped
1 red bell pepper, chopped
2 teaspoons minced garlic
2 15-oz. cans of black beans drained and rinsed.

Add roasted corn and rice. Mix well.

1/2 Tbsp salt
1 teaspoon cumin
6 Tbsp fresh lime
5 Tbsp oil
2 Tbsp cider vinegar
Add dressing to corn and bean mixture. Toss and serve.