Corn, Tomato And Black Bean Salad
Published July 12, 1997
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
56 grams carbs; 381 calories; 10 grams monosaturated 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
- Step 1
Shuck the corn and scrape off the kernels with a knife. Combine with the black beans in a bowl.
- 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.
- Step 3
Just before serving, snip the basil leaves with scissors and mix them into the salad. Correct seasoning.
Private Notes
Comments
Great dish! I made it for potluck and it was all eaten up with GUSTO! And of course, everyone wanted the recipe!
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!
I definitely felt this needed a dash of vinegar. Sure enough, a few splashes of seasoned rice wine vinegar made it divine.
We loved this salad and so did everyone at our Mother's Day picnic.
Great summer salad which I paired with burgers. Next time I'll add some dried mango (TJ's chili mango would be even better) for a little sweetness.
perfect for a hot summer night