📖 Instructions

1. 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!
2. 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.
3. 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!
4. 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.
5. 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!).
6. 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.
7. 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!
8. 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.