Pan toasted corn and black bean salad with basil recipe

9:03 AM, Sep 15, 2012   |    comments
  • Share
  • Print
  • - A A A +


Pan-toasted corn and black bean salad with basil recipe by Robin Asbell:


  • tbsp + 1 tsp cold-press sunflower or canola oil, divided
  • 1 1/2 cups raw corn kernels (about 2 medium ears)
  • 4          oz zucchini, cut into ½-in dice
  • 1/4       cup chopped onion
  • 14 oz canned black beans, drained
  • small ripe tomato, chopped
  • 1/2       cup fresh basil, slivered
  • clove garlic, minced
  • tbsp champagne vinegar
  • tsp agave syrup
  • 1/2       tsp salt


1. Heat a large, cast-iron frying pan over high heat. Drizzle in 1 tbsp of the oil. Add the corn, zucchini, and onion and stir. Keep stirring until the corn is tender and the zucchini is seared. Transfer the vegetables to a large bowl. Add the beans, tomato, and basil.

2. Combine the garlic in a cup or bowl with the vinegar, syrup, remaining 1 tsp oil, and the salt. Whisk to mix, then drizzle it over the corn mixture.

3. Toss to mix and serve, or cover and refrigerate for a couple of days.


Most Watched Videos