Fresh Corn and Black Bean Salad

Submitted by: Liz Pike on August 21, 2011

Fresh Corn and Black Bean Salad makes use of a wide variety of garden veggies and the dressing has just enough updated flavor to define the freshness of the salad. Easy substitutions can be made if a veggie is missing from your market. It is best made to sit overnight to allow the flavors to meld and develop.

Servings: 4-6   Prep Time: 20 min   Cook Time: Overnight refrigeration needed  


1 1/4 cup fresh corn kernels (about 2 ears)
1 15 oz. can of black beans, drained and rinsed
1 tomato, medium chopped
1 red bell pepper, finely chopped
1/2 cup green onions, sliced
1/2 cup chopped red onion
1 clove garlic, minced
1 jalapeno, seeded and finely chopped (leave in seeds for more heat to the dressing)

3/4 cup Italian salad dressing (or use your favorite homemade recipe!)
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped


Combine all the vegetables into a large refrigerator container with a lid.

In a jar with a tight fitting lid, combine all the dressing ingredients. Shake until well mixed.

Pour the dressing over the corn mixture. Close lid and toss all together. Refrigerate overnight to meld flavors.

This can be served cold, but I prefer it slightly warmer than chilled and a little cooler than room temperature. Not easy to please am I?

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