Black Bean and Roasted Corn Salad

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Black Bean and Roasted Corn Salad 

This recipe is great for summer.  Chris and I do this every year when tomatoes and corn are in season.

(Adapted by my husband, Chris, from a Robert Irvine Recipe from Food Network)

 

Ingredients:

  • ½ cup canola oil
  • 1 pound frozen corn kernels or about 4 ears fresh (do not use canned corn – it becomes gummy)
  • Garlic Powder to taste
  • Onion Powder to taste
  • Pinch of Cayenne Pepper
  • Salt (preferably fresh ground or kosher) and freshly ground black pepper
  • 1 1/2 (24 total ounces) cans of black beans, drained
  • Fresh Tomato
  • And Fresh ¼ cup of Fresh Cilantro

 

Preheat Oven to 350 Degrees F.

 

Cut Corn off Cob.  Sauté Corn in Pan with Canola Oil, Garlic Powder, Onion Powder, Cayenne Pepper, Salt, and Black Pepper until slightly tender. Place in the oven until roasted (but not dried out) about 10 minutes.

 

Once you pull the corn out of the oven place in a bowl. Toss with Can of Black Beans. Then toss with simple homemade vinaigrette (see below). Garnish with fresh tomato and cilantro. Then serve. (Makes 4 servings)

 

Simple Homemade Vinaigrette:

Ingredients:

  • ¼ cup of Balsamic or Red Wine Vinegar
  • 1 cup of Canola Oil
  • Salt
  • Pepper

 

Put vinegar and spices in bowl. Then whisk oil in until it emulsified.

 

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About Living Well

I am a vegan who loves food and loves life. Why am I vegan? Vegan living seemed to be a holistic way to live. Choosing to live as a vegan is helping me to live more environmentally conscious, more ethically, and more healthy. That said, I still wanted to be able to have foods that I loved. This site will be a place that I share ideas on living well and share vegan recipes. Some recipes are naturally vegan; other recipes I will take and veganize them. My influences in cooking are from my Granny (who is now 96 years old) who taught me how to make homemade buttermilk biscuits, syrup cookies, okra, and other southern comfort favorites; my mom, who knows how to host, and from living in places like London, Spain, and Costa Rica. When I am not cooking I am a professional artist. Cooking is just one more way I get to be creative. May these recipes inspire you, and may they always be delicious! P.S. If you want to check out my art, you can visit my website at: www.GraceWorksStudio.org.

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