Roasted Corn, Pineapple and Black Bean Salad

By lkalemba

Ingredients

• 3 teaspoons olive oil
• 2 cups sweet corn kernels or about 3 to 4 ears
• 1 1/2 cups 1/2-inch thick fresh pineapple chunks
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 cup diced red onion
• 1/2 cup diced roasted red bell pepper
• 1/4 teaspoon chipotle powder
• 2 tablespoons chopped fresh cilantro, or to taste
• 2 tablespoons lime juice

Details

Servings 6
Preparation time 20mins
Cooking time 35mins
Adapted from cooking.com

Preparation

Step 1

If using kernels off the cob: In a large sauté pan, heat 2 teaspoons of oil over medium-high heat. Once hot, add the corn and cook until nicely browned, stirring frequently, about 3 to 4 minutes.


If using fresh ears of corn: Lightly oil then broil the shucked corn cobs for a total of 15 minutes, turning twice to brown all sides. When cool enough to handle, cut kernels from the cob.


In the meantime, toss the pineapple chunks with a teaspoon of oil and place on a sheet pan about 6 inches under the broiler. Cook for about 8 to 10 minutes, until lightly charred. Remove from the broiler and when cool enough to handle, chop the pineapple into 1/4-inch pieces.


In a large bowl, toss together the corn, pineapple, black beans, red onion, bell pepper, chipotle powder, cilantro and lime juice.