Perhaps due to the mid summer-liked temperatures we’ve been having here in Boston, I’ve lately been craving produce. A bit bored with green salads, I wanted to put together a veggie-centric dish that combined multiple flavors and textures. I also wanted to stick with a Mexican flavor profile considering the side dish was to be served alongside shrimp tacos with mango and avocado salsa. I just so happened to have on hand the necessary components to make this vibrant salad, and it came together in mere minutes.
Although arguably better suited for Cinco de Mayo, this fresh and tasty salad would be equally as enjoyable served on Memorial Day – or any day, really. Colorful, flavorful, light, and healthy, this corn, black bean, and tomato salad is the perfect accompaniment to any warm-weather meal.
I prepared the full recipe knowing full well that John and I wouldn’t polish off the salad in one sitting; as anticipated, the leftover salad was delicious the next day. I suggest making double the amount you need for one meal and storing it in the fridge to nibble on throughout the week.
Corn, Black Bean, and Tomato Salad
- 2 cups corn kernels
- 1 can low-sodium black beans, rinsed & drained
- 1 medium red bell pepper, (preferably organic), seeded and finely chopped
- 1 cup grape tomatoes, (preferably organic), halved
- 2 Tbsp finely diced red onion
- 2 Tbsp finely diced green onion
- 2 Tbsp chopped cilantro
- 1 Tbsp extra virgin olive oil
- juice from 1 lime
- 1 tsp ground cumin
- Kosher salt and freshly ground black pepper, to taste
- Combine corn through cilantro in a medium mixing bowl.
- In a small bowl, whisk together the olive oil, lime juice, and seasonings until well combined. Pour over salad and toss to coat.
- Let sit at room temperature for at least 1/2 hour, (or chill in the fridge overnight), to allow flavors to meld before serving.