Roasted Corn & Bean Salad
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
Ingredients
- 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
Instructions
- 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.
Notes
If you don’t mind some spice, do not seed the jalapeño.