Roasted Corn and Butter Bean Salad

recipe rating: 

4

Serves

6 servings

Ingredients

• 2 cups Fresh Corn
• 2 cups Furmano's Butter Beans, Drained
• 1/2 cup Kalamata Olives, Pitted and Chopped
• 1/2 cup Cherry Tomatoes, Halved
• 1/2 cup Red Onion, Minced
• 1 1/2 cups Queso Fresco, crumbled
• 3 tablespoons Chili Pepper, Diced
• 2 tablespoons Cilantro, Chopped
• 3/8 cup Olive Oil
• 3 tablespoons Red Wine Vinegar
• 1 tablespoon Salt
• 1 1/2 teaspoons Black Pepper

Preparation

1. In a large skillet over medium high heat roast corn until kernels begin to "pop" and get color, about three minutes. Reserve.
2. In a mixing bowl combine Butter Beans, Olives, Cherry Tomatoes, Red Onion, Chili Pepper, Queso Fresco, Cilantro and Corn. Toss.
3. In a small mixing bowl combine Olive Oil, Red Wine Vinegar, Salt and Pepper and whisk to form a vinaigrette.
4. Pour vinaigrette over Butter Bean mixture and let marinate for two hours.