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   |    Total time: 80   |    Makes: 3 - 4 Servings


Cutting board
Sharp knife (adult needed)
Measuring cup
Can opener
Measuring bowl
Measuring spoons
Small bowl
Fork or whisk


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


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. To make the salad: Put the corn kernels, beans, tomato, red onion and basil leaves into the medium bowl and mix well.
  2. To make the dressing: Put the olive oil, lemon or lime juice, cilantro, garlic, and salt into the small bowl. With the fork or whisk mix well.
  3. Pour the dressing over the corn salad mixture and mix well.
  4. Cover the bowl and refrigerate at least 1 hour and up to overnight.
  5. Serve cold or at room temperature.