Spicy Roasted Corn & Black Bean Salad


For the salad:
4 cans canned corn, drained
3 Tbsp olive oil
Salt and pepper, to taste
4 cans canned black beans, rinsed and drained
½ red Onion, minced
2 cups roasted red bell pepper, diced
1 bunch fresh cilantro, roughly chopped
1 bunch green onions, thinly sliced on the bias
For the dressing:
¼ cup red wine vinegar
The juice of 1 lemon
1 tsp Dijon mustard
½ cup olive oil f
4 Tbsp CHA! by Texas Pete® (or any sriracha sauce)
1 tsp cumin
1 tsp chili powder
Salt and pepper, to taste


Turn the oven on to broil.
Drain the corn well and place it in a mixing bowl. Toss the corn with the olive oil and season with salt and pepper.
Place the corn in an oven-safe dish and place the under the broiler for approximately 5 minutes or until the corn has lightly charred. Place the corn in the refrigerator to chill.
Once the corn is cold, place it in a large mixing bowl. Add the black beans, minced red onion, roasted red bell peppers, cilantro and scallions. Combine well.
Place all ingredients for the salad dressing into a blender and puree until smooth. Pour the dressing over the corn and black bean salad and mix well. Season the salad with salt and pepper and keep refrigerated until ready to use.


This explosive salad is made with a blend of roasted corn, tender black beans, red onion, roasted red bell pepper, fresh herbs, Mexican spices and a zippy red wine vinaigrette flavored with CHA! by Texas Pete.


2 quarts


Friday, April 18, 2014 - 7:41am


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