Cathy’s Favorite Corn and Black Bean Salad

summer salad perfection

There are so many variations on this recipe, but this combination seems to be just right to me. I think grilling the corn makes a big difference; I love the smokey flavor. But you really can’t go wrong with it. Throw in whatever you have in your garden, fridge and pantry.

2 cups grilled corn
   (Can use fresh or frozen and thawed corn—just roast for a minute or two over high heat in a frying pan)
1/2 cup chopped red onion 
2 tablespoons seasoned rice vinegar 
1 tablespoon extra-virgin olive oil ?
1 tablespoon lime juice ?
1/4 teaspoon sea salt ?
1/2 teaspoon ground black pepper ?
2 cans black beans, rinsed?
1 red bell pepper, chopped ?
1/2 -1 medium hot pepper or jalapeno
¾ – 1 container of cherry tomatoes, halved
handful of cilantro leaves, finely chopped


In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.

Serves about 6
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