Green Bean, Roasted Corn and Black Bean Salad
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Serves: Serves 4 - 6
Green beans, roasted corn, pimento and black bean salad in a garlicky minced garlic olive oil vinaigrette.
  • 1 lb. green beans
  • 4 ears corn
  • 1/4 cup red roasted peppers or store bought pimento
  • 1 1/2 cups black beans
  • 1/3 cup olive oil
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup red onion - chopped
  • 2 cloves garlic - minced
  • 1 teaspoon black pepper - crushed
  1. Make the vinaigrette. Blend all the ingredients in the bowl you are going to mix up the salad in. Set aside while you prepare the vegetables.
  2. Wash the green beans. Break into bite size pieces. Blanch the green beans in boiling water until just tender.
  3. Peel the corn and roast it on the grill. Don't have a grill? Then quickly blanch the corn in boiling salted water or microwave it in the husks for 3 minutes. Cut the corn off of the cob and add it to the salad bowl.
  4. Rinse the black beans and add to the salad bowl.
  5. Toss everything in the vinaigrette. Refrigerate the salad until ready to serve.
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