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Corn, Tomato & Black Bean Salad
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  • CuisineVegan, Vegetarian
2 people
2 people
  • 3 cups black beans (2 - 15 oz cans, rinsed or 1 cup dried, cooks up to 3 cups)
  • 1/2 large red onion, thinly sliced
  • 2 fresh tomatoes, seeded & coarsely chopped
  • 1 small fresh jalapeño, finely chopped
  • 1-2 cloves garlic, smashed or minced
  • 1 cup corn kernals (2 ears' yield, grilled or boiled, and cut off the cob)
  • 1/2 cup Italian parsley, chopped
  • 1/2 cup fresh basil leaves, sliced in ribbons (or 1/2 cup cilantro, coarsely chopped)
  • 1/2 tsp salt
  • 1 pinch fresh ground pepper, to taste
  • 2 Tbsp fresh lime juice
Servings: people
  1. Place cooked black beans, onion, tomato, jalapeño, garlic, corn kernels, and parsley in salad bowl. Mix lightly.
  2. Add basil or cilantro leaves; toss lightly with hands.
  3. Whisk together olive oil, salt, pepper and lime juice. Add it to salad, then lightly toss. Taste and adjust for seasonings.
Recipe Notes

*The amount of salt depends on whether you cook dried beans or start with canned ones. Dried beans should not be cooked with salt in the water, because it increases cooking time significantly. Most canned black beans already contain significant amounts of salt. The 1/2 tsp. specified here assumes that you are using canned, drained beans.

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