Ocean City, NJ Boardwalk, 2011
A busy weekend is coming up!! We’ll be attending our local Memorial Day parade to honor those who have lost their lives while serving our country. We are also planning to visit with family in Ocean City, NJ and we must certainly make a visit to our local Memorial Day tradition, The Devon Horse Show and Country Fair!
The horse carriers have been rolling into town for days now and all the local streets are lined with horse fans who don their hats and tote their fancy picnics to the grand stands and private viewing boxes to watch the equestrian events. It’s so nice to have this fun event right in our “backyard”. We love to watch the beautiful horses and enjoy the rides, food and shops at the country fair! Funnel cake and a lemon stick are a must!
This weekend heralds the start of the summer season with getaways, BBQs and parties! I love to have a few new salad recipes ready for summer events. It’s so nice to be able to have a big batch of a yummy salad made in the refrigerator ready to grab for a quick lunch, to pair with your grilled dinner or to bring to a summer pot luck party. This salad is easy to make, healthy and full of flavor! You can make it ahead of time and it holds up perfectly! I hope you like it as much as we do!
Devon Horse Show and Country Fair Photos:
Brenda Carpenter Photography at http://brendacarpenter.com
Thank you Brenda for letting me share your gorgeous work!!
The Recipe:
Roasted Corn, Black Bean & Brown Rice Salad w/ Chipotle Lime Dressing:
The Dressing:
The dressing is really delicious! It combines your basics like oil and vinegar with some honey, lime and oregano. I also add some adobo seasoning along with some minced chipotle peppers in adobo sauce – double adobo!! I am able to find both of these products in all the grocery stores where I shop. They are usually in the Latin section or the aisle with all the salsa and taco shells.
The Salad Ingredients:
I love using leftover corn on the cob in salads! I always cook a few extra ears so I’ll be sure to have some left over! I didn’t have any corn on hand this time, so I roasted a few ears by shucking them, drizzling them with some oil and salt, wrapping in a foil packet and roasting in the oven for 30 minutes at 400 degrees. In my area here in PA, corn is not yet at its best, so roasting it cooked it perfectly and concentrated the corn flavor.
The other ingredients are grape tomatoes, black beans, red onion, cilantro, queso fresco cheese and cooked brown rice. I like to buy the frozen brown rice that you just need to microwave for a few minutes. I’m a big fan of the Trader Joe’s Organic Frozen Brown Rice. It’s super handy! I am able to find the queso fresco cheese in most grocery stores as well, it’s usually in the cheese case that has more specialty items. You can top the salad before serving with some diced avocado if you like! YUM!
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- 1 tablespoon red wine vinegar
- 2 tablespoons lime juice (about 1 lime)
- 1/2 teaspoon lime zest
- 2 tablespoons honey
- 2 tablespoons adobo seasoning with pepper (such as Goya brand)
- 1 teaspoon dry oregano
- 1 1/2 teaspoons chipotles in adobo sauce, finely minced (comes in a small can in Latin/taco section of grocery) *adjust amount up or down based on your taste for spiciness
- 1/4 teaspoon kosher salt
- 1/2 cup olive oil
- 1 (15.5 ounce) can black beans drained and rinsed
- 1/3 cup red onion finely chopped
- 1 pint grape tomatoes halved
- 2 cups cooked & cooled brown rice (I used the frozen microwavable variety)
- 6 ounces queso fresco cheese, crumbled (most store have in cheese case)
- 1/4 cup cilantro, chopped (can substitute with parsley)
- 1 1/2 cups roasted corn (or leftover corn off the cob, or thawed frozen corn)
Ingredients
For Dressing-
For Salad-
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- In a medium bowl, whisk together all ingredients except oil. When well mixed, drizzle in oil while whisking.
- Combine all ingredients in large bowl and gently toss with enough dressing to coat. Save any additional dressing to add later if needed.
- Preheat oven to 400 degrees.
- Place 3 ears of shucked corn on a large piece of foil on a baking tray.
- Drizzle corn with 2 teaspoons of olive oil and a 1/4 teaspoon of kosher salt.
- Close the foil around to corn to form a sealed packet. Roast in oven for 30 minutes.
- Allow to cool and cut the corn off the cob.
Your corn and bean salsa has me salivating –it’s BEAUTIFUL.
"something you are looking forward to doing this Memorial Day Weekend": I’m "pinning" the recipe (as well as posting and tweeting it)……and then I will probably have to try making it to see if it’s actually as good as it looks.
I want an annual subscription to CCC to learn about contests so that I can pin and post the information.
Hello Chef!! Welcome to epicuricloud!! I hope you like the recipe! I need to make another batch as I gave away my leftovers and am now craving some more!!
I forgot to ask for contact info. so I can contact you if you are the lucky winner! Sorry – new to giveaways! (can you send an email to [email protected] so I have it) Thanks! Tina
Looking forward to a cookout at our home on Memorial Day with extended family.
Your recipe looks great!
Thanks Patty! I will enter you in the drawing!!
Hi Tina…will definitely try this in the next week or so!
Thank Nancy!! Would you like to be entered in the giveaway drawing?? I know you’re interested in contests ( :
Hi Tina – love your latest recipe and I would like to be entered in the CCC give-away! Thanks, Y’all!!!
Hi Mary Louise – I’ll add you to the list for the drawing, thanks for stopping by! Tina ( :
Hi Tina! I just enetered the PBO for the first time and joined CCC last night, but would love to win a membership for my mom. 🙂
[email protected]
Thanks for stopping by Tiff! Best wishes for PBO, very exciting!! I will def. enter you in the drawing!! (sweet to try to win for your mom!)
THX for including your email!!
Have a nice weekend!!
Tina ( :
Hi Tina- love your blog!! I just made the beef and potato Spanish wraps for dinner tonight- rave reviews from my family. Good luck on the contest.
Your recipes are so easy to follow and the pictures are so useful!
Diane T. [email protected].
Thank you so much Diane!! Really nice to hear that your family liked the wraps!! Makes me happy!! ( :
I’ll enter you into the drawing!!
I’m looking forward to trying this recipe this weekend! Actually, I’m sick right now, and looking forward to feeling better by tomorrow so I can cook for my family picnic.
Hi Lori! I hope you’re feeling better now!!
Tina – Have been thinking about making a brown rice salad – thanks for the recipe and inspiration!
You’re welcome Nicole!! Hope you like it!! Thanks for stopping by!
Great contest! I would love a membership. I am looking forward to seeing my family and taking a weekend trip to New Orleans for Memorial Day weekend.
Tina,
So proud of your Pillsbury success along with the success of epicuricloud! Go get ’em girl!
Thank you for your sweet words Maryann!! Made my day!!
This looks incredible! Love the flavor of roasted corn!
Thank you Kelly!!
Well the salad looks amazing, but I am kind of obsessing over those ice cream cones…apparently I need a sugar fix. Roasted corn is the best!
Hi Angela – I’ve been craving sugar lately too!! UGH!
Thank you to all who participated in the drawing for the CCC 1 year free membership – The winner is Maryann Rems!! Congratulations, I’ll send you an email with all the info.!