Black Bean and Roasted Corn Salad
The award-winning restaurant in Buffalo Gap offers up a salad strong enough to withstand the Texas summer heat.
Ingredients
Vinaigrette:
- ⅔ cup vegetable oil
- 2 tablespoons apple cider vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Bean and Corn Salad:
- 2 15.5-ounce cans black beans, drained and rinsed
- 2 ears roasted or otherwise cooked corn on the cob, kernels sliced off, or 2 cups frozen and thawed
- 1 red bell pepper, seeded and diced
- 1 cup thinly sliced green onions
- 2 garlic cloves, minced
- 1 tablespoon minced cilantro leaves
Directions
- To make the vinaigrette: Combine the oil, vinegar, mustard, salt, and pepper in a bowl. Whisk until well combined. Makes about ¾ cup.
- To assemble the salad: Lightly toss the beans and corn together in a serving bowl. Stir in about three quarters of the dressing along with the bell pepper, green onions, garlic, and cilantro. Taste and add additional dressing, if desired. Refrigerate the salad for at least 30 minutes. Stir again before serving.