Fire Roasted Corn Black Bean Salad

Prep time: 15 minutes
Cook time:  15 minutes
Total time: 30 minutes
Servings: 5 1/2-cup servings

Sweet summer corn and salad with a lime cumin vinaigrette.

Ingredients:

• 3 ears of corn, shucked/husked
• 1 green bell pepper, diced
• 1/2 cup red onion, diced
• 1 15.5 oz. can Dakota's Pride Black Beans, drained and rinsed
• 1 tbsp. Stonemill Essentials Parsley Flakes
• 1 tbsp. Tuscan Garden White Vinegar
• 3 tbsp. lime juice
• 1 1/2 tsp. Stonemill Essentials Cumin
• 1 tsp. Stonemill Essentials Salt
• 1 tsp. Stonemill Essentials Black Pepper
• 3/4 cup Carlini Pure Olive Oil

Directions:

1. Grill the corn for 2-3 minutes on each side until corn is cooked.  Remove from the heat and allow it to cool at room temp. for 5 minutes until it is cool to the touch.
2. Once the corn is cool, cut the kernels off the cob and place them in a large bowl.  Discard the cobs.
3. Add the diced bell pepper, diced onion, black beans and parsley flakes.
4. Pour the vinegar, lime juice, cumin, salt and pepper into a small bowl. 
5. Gradually whisk in the olive oil. 
6. Mix the vinaigrette into the corn mix and add salt and pepper to taste.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen