Recipe courtesy of Sandra Lee
Episode: Smartly Southern
Save Recipe Print
Roasted Corn and Bean Salad
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat a grill pan over medium-high heat. Rub the corn with 1 tablespoon canola oil and season with salt and pepper. Place the corn on the grill and cook until lightly charred in spots and the corn is warmed through, 10 to12 minutes. Remove from the heat and, when cool enough to handle, cut the kernels from the cob. Reserve 1 ear of corn for another use, such as Round 2 Recipe Silver Dollar Corn Fritters. 

In a large bowl, whisk together the cider vinegar, garlic, cayenne pepper and remaining canola oil. Add the beans and onions, and toss to coat. Reserve 1 cup bean mixture for another use, such as Round 2 Recipe Silver Dollar Corn Fritters. 

Stir the ham, parsley, green bell peppers and corn kernels into the bean mixture. Season with salt and pepper. Remove the outer leaves of the lettuce head. Serve the salad scooped into cups of lettuce leaves.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Fresh Corn Salad

Recipe courtesy of Ina Garten

Oven Roasted Corn on the Cob

Recipe courtesy of Tyler Florence

Roasted Green Beans

Recipe courtesy of Ree Drummond

Green Bean Salad

Recipe courtesy of Jamie Deen

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Roasted Potato Salad with Crispy Rosemary

Recipe courtesy of Alex Guarnaschelli

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories