Skip to main content

Roasted Corn and Bean Salad

Roasted Corn and Bean Salad
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 Tbsp. olive oil
  • 2 cups Yellow corn kernels
  • 2 tsp. minced garlic
  • 1 cup Cooked black beans (or canned)
  • 1 cup California Ripe Olives, whole, pitted
  • 1/2 cup Sliced prepared nopalitos*
  • 1/2 cup Halved and sliced radishes
  • 1/4 cup chopped cilantro
  • 1/4 cup Toasted pine nuts
  • 2 TBSP. lime juice



1 Heat oil in a large sauté pan over high heat.

2 Turn heat down to medium-high, add corn kernels and carefully sauté for 3-4 minutes until lightly browned.

3 Season to taste with salt, stir in garlic and remove from heat.

4 Transfer corn mixture to a large mixing bowl and stir in beans, California Ripe Olives, nopalitos, radishes and cilantro.

5  Toss with pine nuts and lime juice just before serving.

Source: California Olive

Publish date: