Black Bean and Corn Salad

Name: Black Bean and Corn Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 4 cups cooked black beans; 2 cups cooked corn kernels; 2 large, ripe tomatoes, roughly chopped; 1 large red or yellow bell pepper, finely diced; 1/2 jalapeno pepper, seeds removed, finely chopped; 1 large red onion, finely chopped; 3/4 cup finely chopped fresh coriander; 1 teaspoon minced garlic or minced garlic in oil; 2 teaspoons ground cumin; 1 teaspoon ground coriander; Juice of 1 lime; 2 tablespoons olive oil; Freshly ground black pepper to taste

By Marian Burros

Total Time: 10 minutes
Rating: 4(123)
Notes: Read community notes

This zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.

Featured in: PASTIMES: Sunday Menu; Corn (and Tomatoes) In an All-Season Salad

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Ingredients

Yield:4 servings

4cups cooked black beans
2cups cooked corn kernels
2large, ripe tomatoes, roughly chopped
1large red or yellow bell pepper, finely diced
½jalapeno pepper, seeds removed, finely chopped
1large red onion, finely chopped
¾cup finely chopped fresh coriander
1teaspoon minced garlic or minced garlic in oil
2teaspoons ground cumin
1teaspoon ground coriander
Juice of 1 lime
2tablespoons olive oil
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
If beans are canned, rinse thoroughly. In a large bowl, combine the beans with corn, tomatoes, bell pepper, jalapeno pepper, onion and coriander. (If salad is not to be served immediately, wait until just before serving to add the tomatoes.)
Step 2
Combine the garlic with cumin and coriander; whisk in the lime juice and olive oil. Pour over the salad. Season with salt and pepper.

Ratings

4 out of 5

123 user ratings

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Cooking Notes

Ochorog5 years ago

basic but delicious recipe. I think there is WAY TOO MUCH cumin in this recipe. I often use it and know how strong the flavor is. If you like cumin, knock yourself out. I used only a pinch and still found the flavor a bit overpowering.

Jane6 years ago

Fantastic and very versatile salad. I have even used it as an appetizer served with chips. If making in advance, follow advice given, add tomatoes before serving. I like using quartered cherry tomatoes which can be cut up ahead of time and added just before serving.

greenthumbsinCT2 months ago

Loved it, added some shrimp and doubled the lime.

kathy in CA1 year ago

Double the lime. Halve the cumin. Cook beans with onion and head of garlic.

Henry W.4 years ago

This recipe is perfect just as is. I respectfully disagree with Ochorog re: the cumin. It's not overpowering at all--just right. I cooked the black beans in my instant pot with a whole onion and they were very tasty.

Ochorog5 years ago

Chef Carlos6 years ago

Excellent dish but needed salt, I used Maldon salt to finish the dish. Perfect for a light dinner served with chipati bread or corn tortillas. I added chipotle salsa to the lime juice and spices.

Jane6 years ago

Walter Ryan6 years ago

Leave out bell peppers and tomato. Add celery and summer squash. Call it three sisters salad.

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