Chef Raul Acosta's Roasted Corn & Black Bean Salad


by Melissa Jones

Posted on July 2, 2014 at 11:13 AM


8 ears of corn roasted or grilled

3 15 oz. Cans of  seasoned black beans drained & rinsed

3 Roma tomatoes seeded and diced small

1 lg. Red bell pepper diced  small

I lg. Red onion diced small

I jalapeño seeded and deveined, roasted & diced small

Cilantro-lime dressing:

I bunch of cilantro chopped small

lime zest of I lime

juice of 3 lg, limes

3  Tbsp. Olive oil

kosher salt to taste

ground black pepper to taste

2 tbsp. Agave nectar (optional)


Remove corn kernels from corn cob with a knife into a large bowl

( you need a lg. Bowl so you'll have plenty of room to mix the salad)

drain and rinse the black beans in a colander and add to bowl,

add the diced tomato , red bell pepper, onion, and jalapeño.


in a bowl whisk together the chopped cilantro, lime zest, lime juice,olive olive oil, salt, & pepper (I use agave nectar to neutralize the lemon juice flavor and to add a little sweetness.)

Add dressing and mix all ingredients well. Refrigerate for approximately 1 hour and serve.