Roasted Corn and Black Bean Salad
I made this one year on vacation and my friends have been asking for it steadily for five years. It's refreshing and keeps well as leftovers.
I made this one year on vacation and my friends have been asking for it steadily for five years. It's refreshing and keeps well as leftovers.
- Carbohydrate 15.3724025531937 g
- Cholesterol 0 mg
- Fat 0.58457901612714 g
- Fiber 4.25638479795396 g
- Protein 4.16628025626328 g
- Saturated Fat 0.107356382954441 g
- Serving Size 1 1 Serving (96g)
- Sodium 69.5862024817968 mg
- Sugar 11.1160177552397 g
- Trans Fat 0.0903689230759423 g
- Calories 78 calories
Step-by-step
- Pull husks off of the corn and grill over low heat. Use a charcoal grill for best results.
- Shave kernels off of the corn.
- Combine all ingredients and allow to sit for 10 minutes.
Charred corn dictates the structural core of this dish through Maillard reactions, where reducing sugars and amino acids combine under dry heat to generate complex nutty aromatic compounds. Charcoal grills emit infrared radiation that vaporizes dripping natural sugars on contact, depositing savory smoke molecules onto the kernels. Raw red onion introduces sulfur compounds like thiosulfinates that mellow when exposed to the acidic juices of canned green chilis, curbing pungent bitterness. Allowing the finished mixture to rest for ten minutes permits osmotic pressure to draw seasoning spices evenly through the bean starches and vegetable tissues. Combining cumin and commercial fajita blends delivers concentrated terpene profiles that bind readily to the minimal lipid content present.
Adapting this formulation for different nutritional needs requires minimal adjustment due to its naturally plant-based matrix. Substituting canned black beans with rinsed chickpeas maintains the necessary protein structure without altering the primary dressing mechanics. Storage safety dictates chilling leftovers in an airtight glass container below 40 degrees Fahrenheit within two hours of preparation to prevent microbial proliferation.
