Blue Cheese Cob Salad

By Maureen Zebian
Maureen Zebian
Maureen Zebian
August 8, 2009 Updated: October 1, 2015
Blue cheese, fresh roasted corn on the cob, and black beans make this salad a winner. (Maureen Zebian/The Epoch Times)
Blue cheese, fresh roasted corn on the cob, and black beans make this salad a winner. (Maureen Zebian/The Epoch Times)

Salad:
1 head romaine lettuce
1/2 cucumber, skinned and diced
1/4 red onion, sliced very thin
2 ears corn on the cob, roasted (above recipe)
12 cherry tomatoes, halved
1/2 can small black beans, drained
2 ounces of blue cheese crumbles
1/4 cup almond slices
1 lime

Dressing:
1/4 cup olive oil
1/4 cup raspberry vinegar
1 tablespoon sugar
Dash of Tabasco
Sea salt
Ground fresh pepper

Directions:
Roast corn, cool, and remove corn from cob.
In a jar or cruet, combine olive oil, vinegar, sugar, Tabasco, salt, and pepper. Shake well and chill for at least 1 hour.
In a large bowl, combine lettuce, cucumber, corn, black beans, tomatoes, blue cheese, onions, and almonds. Add half of the chilled dressing squeeze lime juice on salad and toss to coat. Pass remaining dressing.

Maureen Zebian
Maureen Zebian