Corny Black Bean Salad

This salad is perfect for summertime, when corn is in season. You can also use this salad as salsa and scoop it up with tortilla chips or pita bread. 

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Hands-on time:
20 minutes
   |   
Total time:
1 hour, 20 minutes
   |   
Makes
3
- 4 Servings

Kitchen Gear

Cutting board
Sharp knife
Measuring cup
Can opener
Measuring bowl
Measuring spoons
Small bowl
Fork or whisk

Ingredients

2 cups fresh or frozen kernels
1 15 ounce can kidney, pinto or black beans, drained and rinsed with cold water
1 large tomato, cared and diced
1⁄4 cup chopped red onion
1⁄4 cup chopped fresh basil leaves
2 tablespoons olive oil
2 tablespoons fresh lemon or lime juice
1⁄4 cup chopped fresh cilantro leaves
1 large garlic clove, peeled and minced
  pinch salt

Instructions

To make the salad:

  1. Put the corn kernels, beans, tomato, red onion and basil leaves into the medium bowl and mix well.

To make the dressing:

  1. Put the olive oil, lemon or lime juice, cilantro, garlic and salt into the small bowl. With the fork or whisk mix well.
  2. Pour the dressing over the corn salad mixture and mix well.
  3. Cover the bowl and refrigerate at least 1 hour and up to overnight.
  4. Serve cold or at room temperature.