Corn and Black Bean Salad


  • 16 oz corn, fresh or frozen
  • 1/2 cup chopped red pepper
  • 1/3 cup thinly sliced red onion or scallions
  • 1 cup cooked black beans
  • 1/3 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 1/4 cup chopped dill (optional)
  • zest and juice from one lime or one-half lemon
  • 1/3 cup olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • pinch of cayenne (optional)
  • 1 teaspoon red wine vinegar
  • salt and pepper to taste


Combine the corn, red pepper, onions, herbs, and beans in a large bowl.  Stir together the zest, juice, oil, spices, vinegar, salt, and pepper to make the dressing.  Drizzle the dressing over the corn mixture and toss it a few times to combine.  Let the flavors mix for about 30 minutes and serve at room temperature.

Easy, quick, healthy, and flavorful — all describe this tasty summer salad.  Missing some of the herbs?   No problem.  Want to leave out the beans?  It’s up to you and the contents of your pantry.  Enjoy!

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1 Comment

  1. How to beat the heat and not go hungry — some tips from a foodie living without central A/C « Two Dancing Buckeyes

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