Black beans, corn, diced tomatoes, sliced red onions and minced cilantro sitting on a bed of spinach. The background is green paper.

Corn & Black Bean Salad

Corn & Black Bean Salad is... best served warm. Cold black beans don't really do it for me. If cold black beans are your thing, then serve it cold. I'm not the salad police.

Like other bean salads, it's best made ahead. The beans and vegetables soak up the dressing, concentrating the flavors.

Bean salad is a good compliment to barbeques and grilled meats. Try serving it with a grilled/roasted chipotle chicken.

Or keep it vegan. Wrap the filling in a tortilla for an easy burrito.

Text and Photo by Jac Kyles Baker

Makes 4 side dish servings

Ingredients

For the salad:

1 can of black beans, drained and rinsed

1 cup fresh or thawed frozen corn

1/4 red onion, thinly sliced

1/4 cup pitted black olives, quartered

1 small tomato, core removed (save for dressing) and diced

1 TB cilantro, minced

1 large garlic clove, minced

1/2 tsp. chili powder

1/4 tsp. cayenne pepper

salt and pepper to taste

For the dressing:

2 TB vegetable oil

1 TB white wine vinegar

salt and pepper to taste

Preparation

For the bean salad:

In a large bowl, gently toss together all ingredients except tomato cores, olive oil and white wine vinegar. Season with salt to taste.

Add the dressing. Stir to coat ingredients.

Store in the refrigerator.*

Best served warm or at room temperature.

For the dressing:

Finely chop the tomato cores. In a small bowl, whisk together finely chopped tomato cores, olive oil and white wine vinegar. Season with salt and pepper to taste.

Cook's Notes

*Best made a day in advance.

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