Beautiful cilantro flavor infuses this roasted corn and black bean salad. We suggest using canned beans, but you can also use dried if you have time.
3 ears corn, husks removed
Olive oil cooking spray
1 15-oz BPA-free can unsalted black beans, drained and rinsed (TRY:Eden Organic Black Beans - No Salt Added)
1 cup grape tomatoes, quartered
1/4 cup chopped fresh cilantro leaves
1 1/2 tbsp apple cider vinegar
1 tbsp extra-virgin olive oil
1 clove garlic, minced
Sea salt and fresh ground black pepper, to taste
2 oz queso fresco or feta cheese
Heat an outdoor grill or grill pan to medium-high. Cut 4 sheets of foil into 12-inch squares. Lightly mist corn with cooking spray and wrap each ear diagonally in a foil sheet; twist ends of foil. Grill corn for 15 to 20 minutes, rotating occasionally, until well browned on all sides. Transfer to a plate and let stand in foil for 10 minutes. Remove foil carefully and let cool for about 10 minutes.
Carefully cut corn off cob and transfer kernels to a large bowl with beans, tomatoes, cilantro, vinegar, oil, garlic, salt and pepper. Sprinkle with cheese and toss gently.
Fresh and sweet-tart, this Mexican inspired salad with its light, tropical and citrus flavors pairs beautifully with delicate grilled shrimp or other mild seafood. This recipe doubles as an amazing burger topper – simply omit the pasta!