Thursday, September 13, 2012

Corn and Black Bean Salad

This salad is such a staple at my house that I will even make it when the main veggies are not in season.  I just can't live without it!  It is a wonderful compliment to any Mexican dish and a fresh alternative to the Spanish rice standby.  It can be made in advance (you know how I love anything that streamlines the dinner rush!) and can be served cold or room temperature.  We enjoy this dish with tacos, enchiladas, burritos, quesadillas, you name it!  I sure hope you give it a try!


1 C dried black beans, cooked and drained (or a 15 oz can)
2 ears sweet corn, kernels removed (or 2 C frozen)
2 medium tomatoes, seeds removed and chopped
1 small red onion, diced
2 Tbsp parsley, finely chopped
3-4 garlic cloves, minced
2 Tbsp white wine vinegar
1/4 C olive oil
1 tsp chili powder
1/4 tsp ground cumin
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper


  1. Place beans, corn, tomatoes, onion, and parsley into a bowl and stir to combine.
  2. In a small bowl, whisk together the garlic, white wine vinegar, olive oil, chili powder, cumin, sugar, salt, and pepper.
  3. Pour the dressing into the veggies and stir to combine.  Can be served cold or at room temperature.

Adapted from Earthbound Farms - Food to Live By