Roasted Corn and Bean Salad

Name: Roasted Corn and Bean Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters apple cider vinegar; 425 grams black beans, rinsed and drained; 425 grams kidney beans, rinsed and drained; 59 milliliters canola oil; 0 teaspoons cayenne pepper; 113 grams thick-cut deli ham, diced; 4 ears corn; 59 milliliters chopped fresh parsley; 1 Tbsp minced garlic; 1 green bell pepper diced; 1 small head iceberg lettuce; 1 red onion, diced; 4 servings Salt and freshly ground black pepper

Roasted Corn and Bean Salad might be just the side dish you are searching for. One portion of this dish contains about 23g of protein, 21g of fat, and a total of 491 calories. This recipe serves 4. A mixture of apple cider vinegar, iceberg lettuce, kidney beans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Preheat a grill pan over medium-high heat. Rub the corn with 1 tablespoon canola oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Canola Oil

Corn

Dry Seasoning Rub

Equipment you will use

Grill Pan

Place the corn on the grill and cook until lightly charred in spots and the corn is warmed through, 10 to12 minutes.

Ingredients you will need

Corn

Equipment you will use

Grill

Remove from the heat and, when cool enough to handle, cut the kernels from the cob. Reserve 1 ear of corn for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.

Ingredients you will need

Corn On The Cob