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Roasted Corn & Bean Salad

Prep Time: 10 minutes
Servings: 4

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