"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Black Bean & Corn Salad Recipe

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This recipe for Black Bean & Corn Salad, by , is from Cooking While Drinking Wine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nicola Pace
Added: Tuesday, October 2, 2007


2 Cups drained, cooked black beans
2 large ears fresh corn, cut from the cob (~ 1 C.)
1 small red onion, finely chopped (1/2 C.)
Salt & freshly ground black pepper to taste
3 medium tomatoes, cut into in. cubes
3 Tbs. olive oil
3+ heaping Tbs. coarsely chopped cilantro
tsp. Chinese hot chile sauce ( I use Sriracha Hot Chile Sauce you can also use Tabasco)
2 Tbs. red wine vinegar
Juice from fresh lime
1 medium, ripe avocado, cut into strips or cubes
Lime wedges

In a large serving bowl, mix beans with corn and onions.
Add Salt, pepper, then tomatoes and olive oil.
Stir gently to mix ingredients through.
Add Hot sauce, cilantro, vinegar and lime juice.
Mix gently again.
Cover and let stand for at least an hour before serving to let flavors set.
If refrigerating, let salad come to room temperature before serving.

Serve with a few pieces of avocado on top and a wedge of lime as garnish.
Works well as a side dish to grilled fish, or on its own with a piece of crusty bread.
Salad usually tastes best the next day, after flavors have set completely.




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