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Sibby Barrett

Mixed Bean Charred Corn Salad and Soup

So this recipe starts as a great salad that you don't have to worry about it sitting out at a picnic or gathering. Then magically, turn it into a chilly night soup with the leftovers! The touch of acidity with the lime juice is a perfect foil to the beans. I like to grill a sheet pan of corn and onions but you can do it in the oven as well.
Print Recipe
Prep Time 30 minutes
Servings: 10
Course: Soup, Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cups corn frozen is fine or off the cobb
  • 1 large sweet yellow onion cut into ½"thick slices
  • 1 jalapeno cut in two horizontally, seeds removed
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes cut in half
  • 1/2 teaspoon salt
  • zest of one lime
  • juice of one lime
  • 1 15 ounce can pinto beans drained and rinsed
  • 1 15 ounce can black beans drained and rinsed
  • 1 15 ounce can kidney beans drained and rinsed
  • 1 or 2 handfuls cilantro leaves
  • 1 avocado diced for garnish
  • 6 or 8 cups chicken or vegetable stock to use for soup version

Method
 

For the Salad
  1. Preheat grill to high or oven to 475º. Spread corn out onto a sheet pan in an even layer. Add slices of onion and jalapeño halves. Drizzle with olive oil, tossing to coat. Cook, until lightly charred, stirring occasionally, about 5-9 minutes. Set aside to cool. Roughly chop the onions and jalapeño.
    Place tomatoes in a large glass bowl and sprinkle with the salt. Add corn, onions and jalapeños. Add zest and lime juice and drained beans. Toss to blend. If desired, serve with avocado as a garnish.
For the Soup
  1. Using about 2-3 cups of leftover salad, drizzle a bit of olive oil in the bottom of a soup pot. Add bean and corn mixture and toss to saute, about 3 minutes. Add stock and bring to a boil. Lower heat to a simmer and cook for about 10-15 minutes to reduce slightly. I like to season to taste at this point adding more salt and more lime juice for added flavor.