Corn & Bean Salad

One area of this website that is still quite neglected is the recipes. I love to cook and usually do so for a good-sized crowd. Unfortunately, I’m terrible at food photography. So you’ll have to trust me a little.


This salad is delicious. Crisp, spicy, a bit sweet and so fresh. It is perfect with barbecued meat and so easy to toss together. It’s┬ávegan and gluten free as well! This corn & bean salad makes enough to generously feed my family of six with leftovers. I don’t have step-by-step photos but there aren’t many steps! Here they are:

Corn & Bean Salad

9 ears of corn, shucked and lightly brushed with olive oil

3 cans of black beans, drained and rinsed

1/2 an onion, finely chopped

3 cloves of garlic, chopped

the juice of 2 large limes and 1 lemon

5 teaspoons chili powder

3-5 teaspoons cumin (all depends how smoky you want your salad!)

6 tablespoons extra virgin olive oil

a hearty handful of each cilantro and parsley, chopped

— Char the corn just until there are some grill marks. You can do this outside on the grill, on a griddle inside or even in a skillet.

— Mix the rest of the ingredients in a large bowl while the corn is cooling.

— Remove the corn from the corn cobs by standing them on end and lightly running a knife down it. Add the corn to the salad and mix very well. Season with salt and pepper to taste.

— Refrigerate for about an hour before serving.

I think this salad would be great with some chopped avocado tossed in. Someone also suggested adding mango. Yum!

What’s your favorite summer salad?

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