From the Archives: Roasted Corn and Black Bean Salad

Cohousing has changed a lot over the years, but cooking for one another remains a joy, along with our love for good, wholesome food.  CohoUS Staff has recently uncovered a stash of cohousing recipes. We hope you’ll enjoy them as much as we do.  To add to this treasure chest, send your favorite recipe and a bit of the story, to

Reprinted from July 2007:

In the summer here at Heartwood, common meals become more casual. Lots of people come and go on trips, so spontaneous gatherings often occur to welcome home weary travelers. The grill gets fired up, and people come to the terrace with something to contribute.

This recipe for Roasted Corn and Black Bean Salad is great for those summer potlucks and Fourth of July parties. It’s fast, easy and tastes even better made a day ahead. If you do make it ahead of time, save a little of the dressing to add before serving to brighten it up. We serve it for common meals with burritos, enchiladas or anything Mexican. Cut up a big ole watermelon for dessert.

Roasted Corn and Black Bean Salad

Serves 10

Thaw 1 pound of frozen corn, and tossed in 2-3 tablespoons of oil; roast in a 450-degree oven for 18-22 minutes stirring every 5-10 minutes.

Cook 2 cups of brown rice according to package directions and cool.

In a large mixing bowl combine:

1 cup chopped cilantro

1/2 cup chopped red onion

3 tomatoes, chopped

2 jalapeños, seeded and chopped

1 red bell pepper, chopped

2 teaspoons minced garlic
2 15-oz. cans of black beans drained and rinsed.

Add roasted corn and rice. Mix well.


1/2 Tbsp salt

1 teaspoon cumin

6 Tbsp fresh lime

5 Tbsp oil

2 Tbsp cider vinegar

Add dressing to corn and bean mixture. Toss and serve.

Category: Recipe

Tags: common meals, Food, Meals & Recipes

Views: 732

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