Corn, Tomato And Black Bean Salad

By Moira Hodgson

Total Time
20 minutes
Rating
4(146)
Comments
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Ingredients

Yield:4 servings
  • 4ears of corn
  • 2cups cooked black beans (or 1 16-ounce can, drained)
  • ½pound cherry tomatoes
  • 1small red onion, chopped
  • ¼cup extra-virgin olive oil, basil-flavored if available
  • Juice of 1 lime (or to taste)
  • Coarse sea salt and freshly ground pepper to taste
  • 1cup basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

381 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 13 grams dietary fiber; 8 grams sugars; 13 grams protein; 750 milligrams sodium

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
146 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.

Darcy

perfect for a hot summer night

Peter

Added cubes of Jarlsberg cheese, chopped chicken, and caramelized the onion to prevent heartburn.

Pete Davidson

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

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