We are just about getting into summer in the area after a really long winter and that means the opportunity to get some of the really great summer vegetables that are around. For my family, that means eating a lot of corn and in all different ways. Yes,corn on the cob is great and it is certainly a family favorite for us, but one of the things that is even better is to roast some corn on the cob, strip it off the cob and use it in some wonderful side dishes. One of my favorites is a black bean and corn salad, which gives you the opportunity to combine some great flavors to get really good freshness for a side dish that is perfect for the summer. I found this particular recipe at TidyMom and decided to give it a try myself with some modifications of my own.

Roasted Corn and Black Bean Salad

3 ears corn, cut off the cob
1 orange bell pepper, diced

1/2 red onion, finely chopped

1 pint grape tomatoes, halved
1 avocado sliced
1 (15-ounce) can black beans, drained and rinsed
1/4 teaspoon salt
1 clove garlic
1/4 teaspoon pepper
Juice of 1 1/2 limes
1/4 teaspoon chili powder

1/4 cup olive oil
3 ounces blue cheese, crumbled (optional)
2 tablespoons fresh basil leaves, chopped

Cook the corn, bell pepper and the red onion in 1 tablespoon of olive oil in a large skillet set over medium-high heat until the vegetables are beginning to brown nicely all over, about 5 to 7 minutes. Toss in the black beans and cook until the beans are warmed through, about 2 minutes. Turn the heat down to low while you make the dressing.

For the dressing, smash the garlic clove and sprinkle the smashed clove with some kosher salt. With the flat side of your knife, mash and smear the garlic clove and salt until it forms a paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Slowly and gradually whisk in the olive oil, starting with just a few drops and then adding the rest in a steady stream until the oil is incorporated into the dressing.

Add the dressing to the bean and corn mixture and toss the vegetables to coat them evenly. Adjust the seasoning with salt and pepper to taste. Remove the skillet from the heat and transfer the  corn and beans to a large bowl. Gently fold in the avocado, grape tomatoes, the basil and the blue cheese, if using, and serve warm or at room temperature.

That;s all there is to it and you get a really tasty side dish within minutes. You can certainly grill the corn first if you prefer instead of pan roasting it and then cut it off the cob, but since I don’t have access to a grill to do it this was my best option. I love the dressing with the nice bite of the lemon juice mixing so nicely with the corn, beans, avocado and tomatoes. This side dish can go with anything, from chicken, ribs, burgers and steak to all kinds of other meals. You could even use this as filling for tacos or quesadillas if you wanted something that is more of a vegetarian meal. It is certainly one we will use throughout the summer.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!