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A bowl of bean salad with corn, tomatoes, cucumber, red onion, and cilantro, with chopped onions and fresh cilantro on a cutting board in the background.
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Roasted Corn Salad with Pinto Beans

Flavor packed salad with lots of fresh summer vegetables and a ready source of protein from the pinto beans.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 1 meal
Calories: 162kcal
Author: Sydney Dawes
Cost: $3.51

Ingredients

Salad

  • 1 ear fresh corn
  • 1 teaspoon olive oil for brushing corn
  • ⅔ pinto beans
  • 1 medium roma tomatoes
  • ½ medium red bell pepper diced
  • ¼ English cucumber chopped
  • 2 tablespoons red onion finely diced
  • 2 tablespoon sweet & spicy sriracha sauce mix to taste

Instructions

  • Preheat the oven to 400°F Line a baking sheet pan with aluminum foil. Remove husk and rinse corn. Brush with oil and roast for 20 minutes.
  • Let corn cool for a few minutes till able to handle safely.
  • Chop the cucumber, red pepper, and tomato into small, even pieces. Finely dice onion.
  • Cut corn kernels off cob once cool enough to handle. Add beans and vegetables to the bowl. Toss in dressing and serve.

Notes

If you’re sensitive to raw onion, soak the diced red onion in cold water for 5 to 10 minutes, then drain before adding it to the salad.

Nutrition

Serving: 1meal | Calories: 162kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Sodium: 709mg | Fiber: 5g | Sugar: 12g
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