This Roasted Corn & Black Bean Fattoush recipe is a vibrant twist on a classic Middle Eastern salad. It's a party in your mouth! Imagine the sweet corn, smoky from the oven, mingling with the earthy black beans, the tangy feta, and the bright herbs. Then, that amazing pomegranate molasses-infused dressing ties it all together in a symphony of flavor. It's a perfect summer salad, but honestly, I make it all year round!

I developed this recipe after a friend's amazing summer bbq. She made a fattoush salad that totally blew me away, but it lacked the sweetness of corn. That's when I had the idea to add the roasted corn and black beans. It’s lighter than a traditional fattoush, making it perfect for a light lunch, a side dish, or even as a complete meal for those hot summer evenings. It’s surprisingly filling, too—all that fiber does the trick!

Roasted Corn and Black Bean Fattoush

Name: Roasted-Corn-and-Black-Bean-Fattoush
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Middle-Eastern
Ingredients: 2 cups Fresh corn kernels; 2 tbsp Olive oil; 1 tsp Cumin; to taste Salt and pepper; 1 (15-ounce) can Black beans (rinsed and drained); 1 tbsp Olive oil; 3 tbsp Lemon juice; 2 tbsp Pomegranate molasses; 1 clove Garlic, minced; 5 cups Mixed greens; 1/2 cup Feta cheese, crumbled; 1/4 cup Parsley, chopped; 1/4 cup Mint, chopped; optional Pomegranate seeds

A vibrant and flavorful twist on the classic fattoush salad, featuring roasted corn, black beans, a zesty pomegranate molasses dressing, and fresh herbs.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

📖 Instructions

Preheat your oven to 400°F (200°C). This is crucial for getting those gorgeous roasted corn kernels and tender black beans. Don't skip this step!
In a large bowl, toss 2 cups of fresh corn kernels (about 2 ears of corn, shucked) with 1 tablespoon of olive oil, 1/2 teaspoon of cumin, and a pinch of salt and pepper. Spread them in a single layer on a baking sheet.
Roast for 15-20 minutes, or until the corn is tender and slightly charred in spots. Keep an eye on them—you want that lovely browning, not burnt corn!
While the corn is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 (15-ounce) can of black beans (rinsed and drained), and sauté for about 5 minutes, or until they’re slightly heated through and slightly crispy around the edges. Season with a pinch of salt.
Meanwhile, prepare the fattoush dressing. In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 2 tablespoons pomegranate molasses (trust me, this is key!), 1 clove minced garlic, 1/4 teaspoon ground cumin, a pinch of salt, and a pinch of black pepper. Taste and adjust seasonings to your liking. (I always add a little more lemon—it's brighter and fresher that way!).
In a large bowl, combine 5 cups of mixed greens (I love using a mix of romaine, spinach, and butter lettuce. Yum!), 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh mint. This will make sure that the fresh herbs are distributed evenly.
Add the roasted corn and sautéed black beans to the salad. Drizzle the dressing over the salad and gently toss to combine. Make sure that everything is combined well!
Serve immediately or chill for later (but don't wait too long—the lettuce will get soggy, and we don't want that!). Garnish with extra parsley, mint, and a sprinkle of pomegranate seeds (if you have them) for a beautiful and delicious presentation. I like to use a variety of fresh herbs and even add some toasted pita croutons.