Sweet Corn and Black Bean Salad

Proof that a few simple fresh ingredients tossed together is all that it takes to makes something delicious….

Sweet Corn and Black Bean Salad
Serves 6
Recipe from Whole Foods

2 cups fresh or frozen and thawed corn kernels
1/2 cup finely 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
4 cups no-salt added cooked black beans, rinsed and drained
1 red bell pepper, cored, seeded, and chopped
1/3 cup fresh cilantro leaves, finely chopped
(note: I had extra Queso-fresco that I crumbled on top)
Bring  a medium pot of water to a boil.  Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step).  Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.
In a large bowl, whisk together vinegar, live 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.

43 thoughts on “Sweet Corn and Black Bean Salad

  1. Oh gosh, Velva, now I need to update my corn and black bean salad. Since this is also a version from Whole Foods, it's got to be great. I can't stay AWAY from their salad bar. Did it open up near you yet? Thanks for the recipe sweetie!


  2. I would enjoy a wonderful salad like this every night of the week. All the veggies ripe now give us an endless variety of healthy combinations for our dinner table. Love the chopped red onion and crumbled queso fresco on top. Yummy recipe, Velva.


  3. We are totally on the same wave length, Velva! I posted a salad similar to this one on my little side blog, Culinary Bric a Brac. Mine was from a diet book years ago and has no oil in the vinaigrette. Roasting the corn makes all the difference.


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