Roasted Corn & Black Bean Salad

Roasted Corn & Black Bean SaladOne of my favorite summer salads for myself and for taking to potlucks.

When balanced, all the body types can enjoy this salad.  However, the garlic, raw onion, tomatoes, spinach and corn are all potential aggravators for pitta, especially on a hot summer day.  Omiting the garlic and onion, which I often do, and using baby spring greens instead of the spinach will decrease the pitta aggravating affect.

The larger black beans can be a little aggravating for vata as beans are astringent or drying in nature.  Making your own beans with extra soaking and cooking time and using a piece of kombu seaweed of pinch or asafetida while cooking the beans will help decrease the impact of the beans on vata.

Roasted Corn & Black Bean Salad


  • 1# frozen or fresh corn
  • 1 c. fresh cilantro, chopped
  • 1 tsp. garlic, minced
  • 1/3 c. red onion, chopped
  • 2 – 15 oz cans black beans or cooked equivalent
  • 3 Tbsp. sunflower oil
  • 1 red bell pepper, chopped
  • 3 Roma tomatoes, chopped
  • 2 avocados, cut into ½” pieces
  • Baby spinach or mixed baby greens


  1. Preheat oven to 450 degrees.
  2. In a bowl or on a sided 15 x 10 baking sheet, combine the oil and corn. Spread on the pan into a single layer and bake 18-22 minutes until the corn is a light golden brown. Stir every 5-10 minutes to prevent burning. Cool 10 minutes.
  3. While the corn is cooking, make the dressing and set aside. Combine the other salad ingredients in a bowl, adding the avocados last. When corn is cooled, add to the salad mix and toss with the dressing. Serve immediately on a bed of greens.
  4. If not serving immediately, refrigerate for up to 6 hours but don’t add cilantro, avocados or dressing until right before serving.

©2015, Jamie Durner, Certified Ayurvedic Practitioner & Wellness Coach at Ayurveda Wellness in Brookfield, WI

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