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Roasted Corn, Pineapple and Black Bean Salad

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Active Time:  20 Minutes
Total Time:  35 Minutes
  6 servings
While easily adaptable to the grill, this stovetop/broiler cooking method is a nice alternative if your grill is a bit too busy to handle a side dish. (And this recipe packs a more flavorful punch than boiled corn or a lettuce salad!)
RECIPE 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
Roasted Corn, Pineapple and Black Bean Salad Recipe at Cooking.com
DIRECTIONS
Preheat the broiler.


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.


Recipe reprinted by permission of Ann Volkwein. All rights reserved.
Date Added: 12/05/2013
Part of These Recipe Collections Find Similar Recipes »
 Quick Corn Sides
 Fresh Off the Cob: Corn Salads
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