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Black Bean and Corn Salad

Sue Lau
Prep Time 15 mins
Cook Time 3 mins
Course Salads
Cuisine American


  • 6-8 ears fresh corn on the cob or sub 5 cups frozen corn, thawed
  • 15 ounce can black beans rinsed and drained
  • 1/2 cup chopped onion
  • 1/2 red bell pepper diced
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh cilantro


  • Husk the corn ears and blanch in boiling water for three minutes; drain and plunge ears into very cold water to stop the cooking.
  • Trm the bottom so it stands upright without tilting.
  • Use a utility knife to cut off the kernels close to the cob. You can scrape a little if your cut is off, but not as much as you would with creamed corn, so don't overdo it.
  • Combine the corn kernels with the black beans, onion and pepper.
  • Whisk together the cumin, garlic, salt, pepper and vinegar.
  • Stream the oil into the vinegar mix slowly, whisking all the while so it emulsifies.
  • Pour dressing over salad and stir.
  • Mix in cilantro or use as garnish.
  • Chill a couple of hours for best flavor, but you can eat this right away.


From the kitchen of palatablepastine.com
Keyword black beans, corn