Green Bean, Roasted Corn and Black Bean Salad
Green beans, roasted corn, pimento and black bean salad in a garlicky minced garlic olive oil vinaigrette. Green Bean, Roasted Corn and Black Bean Salad Picnic time recipes again. After a short trip to the farmers market I found the beautiful green beans and corn I used to make this salad. I absolutely love going to farmers market and will pick that choice any day over a grocery store even if it does take a little more time. That just picked freshness gets me every time. I also came home with heritage tomatoes, fresh basil that I will show you what I made in the next post. This salad is easy to make, you could even use leftover roasted corn if you had it from a previous meal. Since I was taking this on a picnic I made a light garlic vinaigrette so I wouldn’t need to be worried about spoiling in this hot, humid weather. Whenever possible I avoid mayonnaise based salads for picnics or outdoor events in the summer unless I know it will be sitting out less than 30 minutes. I know that is under what the experts says for a time safe period but I err on the safe but not sorry page here. I blanched the green beans until they were just tender and immediately got them in the vinaigrette while still warm so they could start soaking it up. When I on my cutting board and used the bottom of a flat pan to crush the peppers to the made the vinaigrette I wanted a peppery bite in it so since my pepper mill is hard to get the size of pieces I wanted the pepper to be, I put the peppercorns size I wanted. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Green Bean, Roasted Corn and Black Bean Salad Author: Mary Ellen Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: Serves 4 - 6 1 lb. green beans 4 ears corn 1/4 cup red roasted peppers or store bought pimento 1 1/2 cups black beans 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 1/3 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 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. Wash the green beans. Break into bite size pieces. Blanch the green beans in boiling water until just tender. 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. Rinse the black beans and add to the salad bowl. Toss everything in the vinaigrette. Refrigerate the salad until ready to serve. www.thatsmyhome.com 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. Wash the green beans. Break into bite size pieces. Blanch the green beans in boiling water until just tender. 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. Rinse the black beans and add to the salad bowl. Toss everything in the vinaigrette. Refrigerate the salad until ready to serve. www.thatsmyhome.com Some more of our salads Deli Macaroni Salad – one of my favorites! Steak Salad with Blue Cheese Crumbles and Onion Strings Cucumbers with Sour Cream and Dill