Southwestern Black Bean Corn Salad

Southwestern black bean corn salad. Photo by Keri White

This recipe is simple, delicious, colorful and healthy. It enhances any summer menu, involves no cooking, and is especially good with grilled meat, chicken or fish.

I served it as a side with chicken, but it holds its own as a main if portioned generously. This can be served right away or chilled and served later. It keeps for several days in the refrigerator, so it is a good do-ahead dish and can easily be doubled or tripled for a crowd.

Serves 4 as a side dish, 2 as a main

1 15-ounce can of black beans, drained
1 15-ounce can of corn, drained
1 scant handful of fresh cilantro, coarsely chopped
2 scallions, white and green parts, sliced
1 small red bell pepper, about the size of a fist, chopped (if large, use half)
Juice of 1 lime
1 tablespoon mild oil like canola or vegetable
Salt to taste (about ¼ teaspoon)
Ground cumin to taste (about ½ teaspoon)
Cayenne pepper to taste (a sprinkle — it’s hot!)

Toss all the ingredients into a medium-sized bowl and stir. Refrigerate if desired.


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