Since we have lots of fresh sweet corn, tomatoes, peppers, and onions from the garden and it's 96 degrees outside, we have really been enjoying this fresh corn and black bean salad. It goes perfectly with chicken, fish or pork as a delicious side and is so good leftover right out of the fridge. I made a lettuce salad for lunch today and topped it with fresh corn and black bean salad. It is so good! My son made nachos after school and used it as a salsa. Salad or salsa, it's delicious anyway you serve it.
This fresh corn and black bean salad is so easy to make. It only takes a few minutes to prep the veggies then combine and you're done. You can use fresh corn right off the cob, but I use leftover steamed corn on the cob or microwave it for a couple of minutes before cutting it off the cob.
So flavorful, so fresh and absolutely delicious!
Fresh sweet corn and Black bean salad:
1 can 15 oz. black beans, drained and rinsed
2 ears sweet corn
1/2 medium red onion, diced
1 clove garlic, minced
3-4 medium tomatoes, diced
1 small bell pepper, diced (any color)
Handful of chopped fresh cilantro
Juice of 1/2 lime or 1 Tbsp. bottled lime juice (can add more to taste)
1/4 tsp. ground cumin
Pinch up to 1/4 tsp. red pepper flakes (depending on desired heat)
1/4 tsp. sugar
1/4 tsp. Salt
Pepper (optional) to taste
1. Cut the corn off of the cob and place it in a mixing bowl.
2. Add the rest of the ingredients and stir to combine.
This can be made a few hours before serving and refrigerated until needed. Leftovers are also great for 2-3 days when refrigerated.
Looking for a great salsa recipe? This is our favorite salsa which I make from canned tomatoes in the food processor.
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Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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