Black Bean & Corn Salad
Prep time
Total time
Fresh summer corn, black beans, and other veggies tossed together with a lime and cumin vinaigrette.
Serves: 7-8 as a side
For the Salad:
  • 2 12-ounce cans black beans, rinsed and patted dry (or you can soak dried beans overnight)
  • 6-7 ears corn, shucked and kernels removed
  • 3 bells peppers, minced (preferably different colors - I used red, yellow, and orange)
  • 3-4 scallions, thinly sliced
  • 1 jalapeno, minced
  • ¼ cup fresh cilantro, leaves only, roughly chopped
For the Vinaigrette:
  • juice of 2-3 limes
  • 2-3 tablespoons agave nectar (or honey)
  • 2 tablespoons olive oil
  • pinch of ground cumin
  • ground black pepper, to taste
  1. Rinse your black beans and dry them as well as you can. Remove the kernels of corn from the cob and place them in a large bowl along with the rinsed black beans, minced bell peppers, scallions, jalapeno, and cilantro. Toss to combine and set aside.
  2. Whisk together your vinaigrette ingredients, taste, and adjust seasonings as necessary. Pour it over the black beans and corn, taste, and again, add more salt, pepper, cumin, or agave, depending on your taste. Remember that the flavors will be amplified at it sits in the fridge, so it's often smart to leave it alone and taste it again before serving. Cover with plastic wrap or an airtight lid, and refrigerate until ready to serve. This will keep well in the fridge for up to 5 days.
Recipe by The Crepes of Wrath at