Pan roasting corn kernels with some minced garlic slightly caramelizes corn’s natural sugars, turning it into a devilish treat. Toss in hefty black beans, some red bell pepper for colour and freshness, and crumble some feta cheese for a touch of saltiness – and you have a delicious salad on your hands.

This makes a great side dish – especially beside barbecued steak or chicken, tacos, or hamburgers. Pair it with some crusty bread and this salad can become a main dish. It’s quite hearty.

 

Ingredients (serves 2-3)

1 tbsp olive oil

1 clove garlic, minced

1 ½ cups corn kernels (3-4 ears or 15 oz can)

1 can (15 oz) black beans, rinsed & drained

1 red bell pepper, finely chopped

¼ red onion, finely chopped

4 oz (115 g) feta cheese, crumbled

Dressing

2 tbsp olive oil

1 tbsp vinegar

Large dash pepper

Dash salt

3-4 drops Tabasco

1. Heat oil over medium-low heat, just until that floral fragrance starts to come off the oil. Add the garlic and stir to coat in oil. Lightly fry for 1 minute, but don’t brown the garlic.

2. Add the corn, mix well with oil and garlic. Increase the heat to medium and stir fry for 8-10 minutes, until corn is lightly browned.

Note: Watch out for popping kernels. They’ll jump out of the pan.

3. In a large bowl, whisk the dressing ingredients together. Add the corn, black beans, red bell pepper, and red onion, and toss to combine.

4. Let the salad cool to room temperature and add the crumbled feta cheese. Toss to combine.

This salad can be served room temperature, which makes it great to take on picnics.