Corn and Black Bean Salad

Fresh local corn is fleeting, so sweet and inexpensive. Fresh ears of corn are combined with red pepper, green onion, serrano chili, cilantro and canned black beans to create a delightful salad.

Sweet with a touch of heat and … beans. Black beans are, of course … rich in protein, fiber and anti-oxidants. Heck, they are … good for you (and me). We outa eat more … and they’re tasty too.

Corn and Black Bean Salad


  • 3 ears of fresh corn, shucked, washed or 2 cans (341 ml or 12 fl oz) of whole kernel crisp corn, drained
  • 1 red pepper, seeded and diced
  • ¼ cup green onion, sliced very thin
  • 1 serrano chili, rib and seeds removed, very small dice
  • ¼ cup fresh cilantro, chopped
  • 1 can (540 ml or 19 fl oz) black beans, drained, rinsed well
  • ⅛ cup canola oil
  • 2 tbsp vinegar (red wine or white wine)
  • zest and juice of ½ fresh lime
  • 1 tbsp honey (or sugar)
  • ¾ tsp ground cumin
  • ¾ tsp dried oregano
  • ½ tsp red pepper flakes
  • ½ tsp salt and ½ tsp pepper

Shuck and wash corn, remove hairs. Bring salted water to boil. Add corn, cover and reduce heat to simmer. Simmer for 10 minutes. Promptly remove corn from heat and run under cold water to stop cooking. Set aside.

Slice and dice red pepper, green onion, serrano chili and cilantro.

Using chef’s knife, remove corn kernels from the cobs. In large bowl, combine beans with corn, red pepper, green onion, serrano chili and cilantro.

In small bowl, combine canola oil, vinegar, zest and juice of lime, honey (or sugar), cumin, oregano, red pepper flakes, salt and pepper. Add to corn mixture. Combine and refrigerate for ½ hour before serving.

Follow your taste bud on Medium or yourtastebud on Twitter.

Sharing good food and drink with great friends in Vancouver and elsewhere. Restaurants, bars, shops, markets and recipes to eat, drink and save some coin.

Show your support

Clapping shows how much you appreciated your taste bud’s story.