Copper pot sitting on green napkins filled with roasted corn, beans, crumbled cheese and cilantro.
Photography: Helen Healey – Art Direction: Anthony Contrino – Food Styling: Emi Powers

I love roasted corn, and I love it even more when I don’t have to roast it myself!  I came across the stuff at Trader Joe’s and from there, this salad was born.  Slightly sweet and zesty, this salad is perfect for BBQ season.  When served wrapped in some bib lettuce leaves, it also makes a quick, tasty lunch.

Roasted Corn & Bean Salad

Prep Time: 10 minutes
Servings: 4


  • 1 1-pound bag roasted corn kernel, thawed
  • 1 (15-ounce can white kidney beans, drained, but not rinsed
  • 1 small jalapeño, seeded and minced
  • 2 tablespoons cilantro, rough chopped
  • 4 ounces ricotta salata, crumbled
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons champagne vinegar
  • Zest of 1 lime
  • Kosher salt and freshly ground black pepper
  • Butter lettuce leaves, for serving, optional


  • In a large serving bowl, gently toss the corn, beans, jalapeño, cilantro, ricotta salata, olive oil, vinegar and zest to combine.
  • Season with salt and pepper, to taste.
  • Serve cool, or at room temperature, as is, or on a lettuce cup.


If you don’t mind some spice, do not seed the jalapeño.
Course: Side Dish
Author: Anthony Michael Contrino