Black bean & corn salad


  • Prep Time5 mins
  • Total Time5 mins
  • Makes8 servings, about 7 cups (1.75 L)


  • 2 to 3 limes

  • 3 tbsp olive oil

  • 1 tsp ground cumin

  • 1/4 to 1/2 tsp hot-red-chili-flakes

  • 1/4 cup finely chopped fresh parsley

  • 1/4 cup coriander

  • 1/2 to 1 tsp salt

  • 2 540-mL cans black beans, or 2 cups dry black beans, cooked (see tip, below)

  • 3 cups fresh or frozen cooked corn kernels

  • 1 large red bell pepper

  • 4 green onions

  • 8 medium tomatoes, optional


  • Finely grate peel from 1 lime. Squeeze out 1/4 cup juice from limes. In a large mixing bowl, whisk oil with peel, juice, cumin and pepper flakes. Do not add salt. Stir in parsley and coriander.

  • If using canned beans, drain and discard liquid. Rinse under cold running water and drain well. Taste beans; if salty, stir only 1/2 teaspoon salt into dressing. If using freshly cooked beans, stir in 1 teaspoon salt. Add drained beans and corn to dressing but do not stir. Coarsely chop pepper. Thinly slice green onions. Add both to salad. Using a folding motion from bottom of bowl to avoid breaking beans, mix just until evenly distributed. Serve right away if you like, but flavor will increase if left at room temperature for 1 hour or refrigerated for several hours. Cover bowl if refrigerating overnight.

  • To serve salad in tomato cups, cut a thick slice off top of tomatoes. Scoop out insides, leaving at least a 1/4-inch (0.5-cm) shell. If not filling right away, invert onto a plate lined with paper towels. If tomatoes are soft, refrigerate. Just before serving, fill each cup with bean salad.

Nutrition (per serving)

Calories 227, Protein 10.5g, Carbohydrates 37.1g, Fat 5.7g.

Contrasts abound in this colorful salad. To make the texture more interesting, use corn kernels cut from freshly steamed cobs and plump home-cooked black beans. Another advantage of this salad in a barbecue buffet: it makes a delicious entrée for vegetarian guests.

Bean-cooking tip

Dry black beans need to be soaked before they are cooked, as do most beans. In a large mixing bowl, cover 2 cups of beans with 6 cups of cold water. Soak, uncovered, for at least several hours, or for best results, overnight in the refrigerator. Or, to quick-soak, place dry beans and water in a large saucepan and bring to a boil, covered, over medium-high heat. Remove from heat and let stand, covered, for 1 hour. To cook soaked beans, drain off soaking water and discard. Place beans in a large saucepan and add 6 cups of water. Cover and bring to a boil over medium-high heat. Then, reduce heat to low and simmer, partially covered, until a bean is tender but not mushy when eaten, about 2 hours. Drain and rinse under cold running water. Use in salad right away, or cover and refrigerate for up to 3 days.