Corn and Black Bean Salad

[caption id="attachment_377" align="alignright" width="300"] Corn and Black Bean Salad[/caption]

Corn and Black Bean Salad:

Summer time brings the best fresh ingredients for salads, one of my all time summer favorites is fresh   roasted corn. A classic recipe I have been making over years is a Black Bean Salad. This wonderful bean salad is my inspiration, by switching main ingredients around, and creating it into a Corn and Black Bean Salad. This recipe has more emphasis on the fresh roasted corn and putting the black beans more as a secondary component. To boost flavor profile by adding some fresh mozzarella and fresh basil accents salad. Shifting the focus of a spicy bean salad and making it into more of a Italian Style Salad.[recipe] [wpurp-searchable-recipe]Corn and Black Bean Salad - Fresh corn and black bean salad with Italian Style flavor profile - Roasted Corn: corn (silks removed, husks trimmed), butter (unsalted, softened), BBQ Rub Seasoning (See all-purpose BBQ Rub Seasongint), Black Beans: black beans (washed & soaked overnight), onion (chopped), bay leaf, cumin (ground), black pepper (ground), red pepper flakes, thyme, chicken base, water, Salad Mixture: tomatoes (diced), red bell peppers (seeded and diced), sweet onion (peeled and diced), basil (chiffonade), kosher salt, black pepper (ground), red wine vinegar, olive oil (extra virgin), sugar, fresh mozzarella (bite size pieces), italian herbs, red pepper flakes, garlic (minced), Trim both ends of sweet corn, peel back husks and remove silks from corn. Wash all excess silks off each corn cob. ; Mix together the softened butter and BBQ rub seasoning in small bowl. Rub softened butter mixture over each cob of corn. Then pull husks back over corn.; Prepare smoker/grill by heating to 350 degrees. Place corn in smoker/grill using indirect heat and smoke/grill for 45 minutes. Turning corn every 15 minutes. Remove and let it cool for 15 minutes.; Black Beans: Wash and rinse dry black beans, cover with 1" of cold water and soak overnight. ; Drain soaked black beans and rinse well. Place onions, bay leaf, cumin, black pepper, red pepper flakes, thyme, and olive oil and cook on high heat in slow cooker until tender about 4 minutes to make the sofrito. Then add the drained black beans, chicken base and water into slow cooker. Set for low heat and cook for 8 hours, with lid.; Test black beans they should be tender, remove from heat and drain excess liquid. Set aside to cool beans.; Salad Mixture: Trim husks off smoked/grilled corn, then cut kerns of corn off the cob. Discard cob and place cut corn in large bowl.; Add to cut corn, cooled drained black beans, diced tomatoes, bite size mozzarella cheese, dice the red bell peppers, dice the sweet onions and mix well.; Combine together in small mixing bowl, the red wine vinegar, sugar, italian herbs, chiffonade basil, olive oil, salt, pepper, pepper flakes and whisk until it forms a vinaigrette. Pour over corn and bean mixture and mix well until everything is coated.; Adjust seasonings with salt, pepper, sugar and vinegar to balance flavor profile. I often use my famous chile infused vinegar to balance flavors it's a perfect match.; Cover Corn and Bean Salad and refrigerate for 2 hours or over night for best flavors. Serve as side dish or accompaniment.; - [/wpurp-searchable-recipe]