Corn, Black Bean and Tomato Salad
By Dan Marek
This recipe is a great summertime favorite that can dress up any celebration. When corn is in season, use corn on the cob, but frozen can be substituted as a quick option too. I usually do this recipe raw, but you can also grill the corn for a nice smoky flavor. It’s a great addition to BBQs, burrito fillings, or simply as a side salad.
- 3 ears of corn cut fresh off the cob
- 1 can of black beans, rinsed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup of chopped cilantro
- 1/4 cup of lime juice
- 1 tbsp cumin
- 2 tsp salt
- 2 tsp pepper
Cut the corn off the cob into a bowl, mix with diced onion, black beans, cherry tomatoes, and cilantro. Pour the lime juice over the mixture and lightly toss in the cumin, salt and pepper. Refrigerate for at least 30 minutes and serve cold.
(Optional: you can also add a jalapeño for some spice or red pepper for a little more crunch)