Dense Bean Salad With Charred Jalapeño-Lime Dressing
from https://www.seriouseats.com/

This colorful bean salad is packed with smoky, tangy flavor and gets even better after a day in the fridge.

Instead of relying on a bright vinaigrette alone to wake everything up, we start by sending the jalapeño, scallions, garlic, and corn under the broiler until they’re blistered and charred. That quick blast of high heat transforms them, softening the sharper edges while adding smoky, almost-grilled flavor in barely any time. The vegetables are then blended into the dressing itself, creating something that’s simultaneously bright, creamy, smoky, and just spicy enough to keep things interesting.

There’s another small trick hiding in plain sight: salting the tomatoes first. As they sit, they release a pool of intensely tomato-y juices that become part of the dressing, seasoning the salad.

Canned beans are consistently tender and ready to use in an approachable weeknight dish like this. The final dense bean salad is filling, fresh, smoky yet bright, and hearty but not heavy.

12 ounces (340 g) cherry tomatoes, halved
1/2 small red onion (2 1/2 ounces; 70 g), chopped (about 1/2 cup)
1 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
1 medium (40 g) jalapeño chile, stemmed, halved lengthwise, and seeded (if desired)
2 medium scallions (1 ounce; 28 g total), ends trimmed
1 1/2 cups fresh or frozen corn kernels (8 ounces; 227 g) (from 3 ears)
3 tablespoons (45 ml) fresh lime juice (from 2 limes), plus lime wedges for serving
1 tablespoon (15 ml) apple cider vinegar
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/4 teaspoon ancho chile powder
1/4 teaspoon freshly ground black pepper, plus more for garnish
1/4 cup (60 ml) extra-virgin olive oil
1 (15.5-oz.) can chickpeas (garbanzo beans), drained and rinsed (about 1 1/2 cups)
1 (15-oz.) can pinto beans, drained and rinsed (about 1 1/2 cups)
1 (15-oz.) can black beans, drained and rinsed (about 1 1/2 cups)
1/2 cup chopped fresh cilantro (1/2 ounce; 14 g), plus more for garnish
4 ounces (113 g) queso fresco, crumbled (about 1 cup)

Adjust oven rack 6 inches below heat source and preheat oven to broil. In a large bowl, stir together cherry tomatoes, red onion, and 1/2 teaspoon salt. Let stand until tomatoes release some juices and onion softens slightly, about 10 minutes.

Meanwhile, on a rimmed baking sheet, place jalapeño, scallions, garlic, and corn, arranging jalapeño cut-side-down and pushing corn kernels to one side of sheet. Broil, stirring corn and turning scallions halfway through, until vegetables are charred in spots, 5 to 8 minutes. Let cool slightly, about 5 minutes. Peel garlic; discard skins. Transfer jalapeño, scallions, and peeled garlic to a blender; set corn aside.

To blender, add lime juice, vinegar, honey, cumin, chile powder, black pepper, and remaining 1/2 teaspoon salt and blend on high until mostly smooth, about 30 seconds. With blender running, stream in oil and blend until smooth and emulsified, about 30 seconds.

To bowl with salted tomatoes, stir in chickpeas, pinto beans, black beans, cilantro, and reserved charred corn until combined. Gently fold in queso fresco.

Add prepared jalapeño-lime dressing to bean salad and toss to combine. Season with salt and black pepper to taste. Garnish with additional cilantro. Serve with lime wedges.

Servings: 6