"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Fresh Corn Salad with Black Beans and Tomatoes Recipe

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This recipe for Fresh Corn Salad with Black Beans and Tomatoes, by , is from The Nipper Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dick Arnette



6 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 jalapeno chile, stemmed, seeded, and minced
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon table salt
1/4 teaspoon ground black pepper

8 ears fresh corn , husks and silks removed
1 pint grape tomatoes or cherry tomatoes, halved
1 (15.5-ounce) can black beans , rinsed
6 scallions , sliced thin
2 tablespoons minced fresh cilantro

Sweet summer corn is the star here, so don’t try using either frozen or canned corn. If you like your corn salad spicy, include some of the jalapeño seeds.

1. For the dressing: Shake all of the dressing ingredients together in a jar with a tight¬fitting lid.

2. Cook the corn in 6 quarts boiling water until tender, 5 to 7 minutes. Drain and rinse under cold water (or see preferred method below). Cut the kernels from each cob into a large mixing bowl using a paring knife. Add the tomatoes, beans, scallions, cilantro, and dressing and toss. Season with salt and pepper to taste and serve.

*(My preferred method is to cut raw corn off cobb and sautee in a small amount of butter, until done, but still crunchy, and a bit caramelized)

To Make Ahead

This salad can be prepared, covered, and refrigerated a day in advance. Before serving, bring to room temperature and freshen with a squeeze of lime juice. Season with salt and pepper to taste.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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