Roasted Corn Salad

What’s Cooking in Gail’s Kitchen? Be Our Guest: Roasted Corn Salad! Nothing tastes better than fresh corn. Shuck it off the cob to make a spectacular side dish that goes well with quesadillas, tacos, and grilled meats. This make-ahead roasted corn salad is another picnic basket favorite that travels well and satisfies a crowd. Simply modify the portions to match the event. It’s fresh, it’s spicy, and it’ll keep ’em coming back for more.

ROASTED CORN SALAD

Ingredients:

3 ounces cider vinegar

1/2 teaspoon water

1/4 cup olive oil

1/2 cup sugar

1/2 teaspoon sea salt

1/4 teaspoon white pepper

3 ears bicolor corn, shucked off cob

2 tablespoons vegetable oil

1/2 cup black beans, drained

1/8 teaspoon garlic powder

1/8 teaspoon cumin powder

1/4 teaspoon Cajun seasoning

1 jalapeño pepper, chopped

1 ripe tomato, chopped

1 green pepper, chopped

2 celery stalks, chopped

1/2 red onion, chopped

1 tablespoon…