Corn, Tomato And Black Bean Salad

By Moira Hodgson

Total Time
20 minutes
Rating
4(143)
Comments
Read comments

Featured in: Pick of the Season: Corn, Sauteed or Tossed in a Salad

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 4ears of corn
  • 2cups cooked black beans (or 1 16-ounce can, drained)
  • ½pound cherry tomatoes
  • 1small red onion, chopped
  • ¼cup extra-virgin olive oil, basil-flavored if available
  • Juice of 1 lime (or to taste)
  • Coarse sea salt and freshly ground pepper to taste
  • 1cup basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

381 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 13 grams dietary fiber; 8 grams sugars; 13 grams protein; 750 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Shuck the corn and scrape off the kernels with a knife. Combine with the black beans in a bowl.

  2. Step 2

    Cut the tomatoes into quarters, and add them to the beans with the onion. Add the oil, lime juice, salt and pepper, and mix well.

  3. Step 3

    Just before serving, snip the basil leaves with scissors and mix them into the salad. Correct seasoning.

Ratings

4 out of 5
143 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Donna Harrison

Great dish! I made it for potluck and it was all eaten up with GUSTO! And of course, everyone wanted the recipe!

suzywampus

This really is delicious. I used leftover grilled corn from several days ago that I had kept in the husk in the fridge, and I did add a teaspoon or two of sherry vinegar to boost the flavor, but I’m so glad I went with basil instead of the cilantro I had and was considering using. The basil makes it. Will make again!

Darcy

perfect for a hot summer night

Peter

Added cubes of Jarlsberg cheese, chopped chicken, and caramelized the onion to prevent heartburn.

Pete Davidson

I definitely felt this needed a dash of vinegar. Sure enough, a few splashes of seasoned rice wine vinegar made it divine.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.