Black Bean and Roasted Corn Salad
2/3 Cup oil
1/8 Cup Vinegar
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. Dijon mustard
Combine the dressing ingredients and shake well. Rinse and drain the black beans. Cut roasted corn from cob trying not to break apart all the kernels. Mix together and add the pepper, green onions, garlic, cilantro, and vinaigrette. Stir again and drain before serving. (remember not to overuse the cilantro – the taste is STRONG.)
The first time I had this dish, it wasn’t at the Ranch, it was actually at my parents house. Let me tell you, I don’t know if it was the nursing starvation mode I was in or if this stuff is just THAT good – but my sister and I probably could have killed the whole bowl of it.
If you don’t have time to actually grill the corn, I’m sure you could use frozen or canned – but I don’t know if you’ll get that same delicious flavor. Maybe buy it on the cob and cook it on the stove and then add it in. If you end up trying it that way, be sure to comment so other readers will know how it is.