This Bean and Roasted Corn Salad is SO fantastic!
It fills you up the healthy way, it’s loaded with proteins and it even taste better the day after, so the leftovers from the dinner can easily be turned into your lunch the next day!
No food waste! I love it!
You can make it out of (any kind of) dried beans you soak overnight and boil the day after, or simply just use canned beans if it has to go extra fast. I like to soak the beans myself and boil them so they get cooked exactly the way I like them.
You don’t have to serve the salad warm – in fact I always cook the beans and put them aside until it’s time to BBQ. Then I mix togehter the salad, grill the corn on cobs and add the freshly grilled corn just before serving. And because we just as likely eats the salad cold, its perfect to make ahead for a busy day, a picnic or for a potluck.
For lunch I always fill up the leftovers in small Jars that makes it easy to just grab one in the fridge or to bring with me during the day. We also use the salad when we make homemade burritos loaded with meat, rice, salsa, lettuce and guac!
Uhm.. I’m getting hungry now!! 😋
Bean and Roasted Corn Salad
Ingredients: (serves 4-6 persons)
1/3 cup of dried black beans
1/3 cup of dried cannellini beans
1/3 cup of dried garbanzo beans
1/3 cup of dried small red beans
5 spring onions
1 red bell pepper
1/2 cup of finely chopped parsley
2 corn on cobs
2 tablespoon red wine vinegar
2 tablespoon mustard
4 tablespoon olive oil
Rinse and soak the beans in water overnight (at least 6-8 hours)
Next day rinse well.
Simmer gently with a lid tilted, until desired tenderness is reached – about 45 minutes to 1-1,5 hours. Stir occationally and add water to cover beans if needed.
Cut spring onions and bell pepper in small (corn sized) pieces and chop fresh parsley finely.
Mix with beans and dressing.
Grill the corn on cobs for about 20 minutes until until cooked and golden. Cut off corn with a large knife.
Add to salad and mix.