Corn and black bean salad


Tonight I have a quick and easy salad to share with you.  It takes just five minutes to prepare, it’s the perfect salad to serve for a summer picnic or at a holiday buffet, it would be great served with ham.  It’s pretty flexible too.  The main ingredients are black beans and corn.  I love the colors of this salad; yellow corn kernels, black beans, red bell pepper and green cilantro.  I have made this using diced tomatoes and parsley instead of red pepper and cilantro. Lime works nicely in place of the lemon, just use the juice of 2 limes in place of the lemon.   The amount of cumin is flexible too.  If you are not a big cumin fan, use ½ teaspoon and the flavor is pretty subtle, if you like cumin use one teaspoon.  Served with a little sliced fruit on a bed of lettuce this would be a very nice lunch. 

1 can corn, drained (about 11 oz.)

1 can black beans, drained and rinsed (about 15 oz.)

1 small onion diced (about ½ cup)

1 small red bell pepper diced

Juice of a lemon

¼ cup chopped cilantro

½ to 1 teaspoon ground cumin

1 tablespoon olive oil

¼ teaspoon salt

Mix all ingredients in medium mixing bowl; add additional salt or cumin to taste.

I’m including a few pictures of New York from our recent trip.  It was a perfect weekend; three days spent with great friends, three great Broadway shows and lots of good food and of course a few good drinks (maybe more than a few). 


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3 Responses to Corn and black bean salad

  1. melinda mclellan

    katie, mer, alex and i just finished dinner…not as good as your recipe, but we fhad fun!!! sending them on their way via john…see you in june! we are listening to christmas music on john’s ipod….oh holy night! misss you…melinda

  2. David

    Just made the salad. Wow! It was fabulous. We both loved it!

  3. Pingback: Egg Drop Soup | 2 Peas in a Blog

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