I love roasted corn, and I love it even more when I don’t have to roast it myself! I came across the stuff at Trader Joe’s and from there, this salad was born. Slightly sweet and zesty, this salad is perfect for BBQ season. It also makes a convenient lunch.
Summer Corn & Bean Salad
1 pound bag roasted corn kernels (or plain,) thawed
1 15-ounce can white kidney beans, drained, but not rinsed
1 small jalapeño, seeded and minced
2 tablespoons cilantro, rough chopped
4 ounces ricotta salata, crumbled
2 tablespoons extra virgin olive oil
3 tablespoons champagne vinegar
Zest of 1 lime
Kosher salt and freshly ground black pepper, to taste
Butter lettuce leaves, for serving, optional
In a large serving bowl, combine the corn, beans, jalapeño, cilantro, ricotta salata, olive oil, vinegar and zest. Season with salt an d pepper to taste and toss. Serve cool, or at room temperature. Serve as is or on a lettuce leaf.