Corn, Tomato And Black Bean Salad

By Moira Hodgson

Published July 12, 1997

Total Time
20 minutes
Rating
4(162)
Comments
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Ingredients

Yield:4 servings

  • 4 ears of corn

  • 2 cups cooked black beans (or 1 16-ounce can, drained)

  • ½ pound cherry tomatoes

  • 1 small red onion, chopped

  • ¼ cup extra-virgin olive oil, basil-flavored if available

  • Juice of 1 lime (or to taste)

  • Coarse sea salt and freshly ground pepper to taste

  • 1 cup basil leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

56 grams carbs; 381 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 13 grams fiber; 750 milligrams sodium; 13 grams protein; 8 grams sugar

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.

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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.

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Ratings

4 out of 5
162 user ratings
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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!

Pete Davidson

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

LAS

I accidentally added 2 cans of black beans. I added juice of an extra half lime and a big dollop of homemade pesto instead of the basil because I had it on hand, and it was delicious!

Rebecca

Like Lidia Bastianich, we like a little bit of "kick" to our food, so I always add one of the jalapenos we have growing in abundance to this recipe. That, and a splash of rice wine vinegar mentioned by others, really makes this salad!

Gayle

We loved this salad and so did everyone at our Mother's Day picnic.

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