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Roasted Corn & Bean Salad
Prep Time:
10
minutes
mins
Servings:
4
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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.
Course:
Side Dish
Author:
Anthony Michael Contrino