Corn and Black Bean Salad - Sweet Potato Chronicles - Sweet Potato Chronicles

Corn and Black Bean Salad

There's noth­ing like corn on the cob from the local farms at my cot­tage. Really. I didn't even used to like corn on the cob until I tasted the insanely sweet ears of Ontario. So all sum­mer we wait.…Wait for the arrival of corn sea­son, early August. If you can believe it, the best stuff in my area comes from the straw bar­rels at a gas station–A self serve post where a tiny, local farmer has kindly been given a pic­nic table to arrange his bas­kets upon. All three of us can eas­ily pack a few ears away, Dan maybe more than a few. So when I found this recipe on my Whole Foods App, I couldnt wait to try it. This salad is so easy its laugh­able. I barely missed a beat on the beach.

 Corn and Black Bean Salad

2 cups fresh or frozen and thawed corn ker­nels or four, large ears
1/2 cup finely chopped red onion
2 cups no-salt-added cooked black beans, rinsed and drained or one can
1 red bell pep­per, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped

2 table­spoons sea­soned rice vine­gar
1 table­spoon extra-virgin olive oil
1/4 tea­spoon sea salt
1/4 tea­spoon ground black pepper


Boil a large pot of water. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. Mean­while, rinse onions in cold water; drain well and set aside.

In a large bowl, whisk together olive oil, vine­gar, salt and pep­per to make dress­ing. Add beans, corn as well as chopped onion and bell pep­per and toss. Cover and chill for a few hours. Add cilantro and mix again before serving.

Scar­lett loved pick­ing the corn until she pulled back the silks of one cob and found a bug. That one was thrown at the young boy man­ning the stand. Poor kid. Didn't know what hit him.

We played on the beach. Dad schucked the corn and boiled it. He then shaved it from the cobs. So far, so easy for me.


Me: "Scar­lett, are you going to help Mommy make the corn salad?"

Scar­lett: Yah!

Me: "O.K. Then, let's go inside and we'll paint rocks when we come back out."

Neigh­bor arrives on deck with cold beer for me and pret­zels and paints for Scar­lett. "Umm, not now Mommy," Scar­lett declares.

I arrive back out­side to find my beer still chilled and an awe­some painted rock from the beach. At din­ner, our neigh­bors join us and the salad is a hit. The dress­ing is light and high­lights all the fla­vors, includ­ing the sweet­ness of the corn and the savory, bite of the onion. Dan eats two cobs as well as the salad. You can just never get enough of August's sweet corn. Thank God there are still three weeks.



  1. M. says:

    And again…perfect!

  2. Laura says:

    Hi M. Thank you for read­ing. I hope the salad made your life easier.…your din­ner at least.

  3. Nicole says:

    I make a very sim­i­lar salad to this — only dif­fer­ence is a bit of heat with some jalepeno, and some lime juice in the dress­ing (and wine vine­gar rather than rice, but both work!)

    If you love this salad, I think you'll adore this gem I found on the food net­work recently:
    So sum­mery, so delicious!!

  4. Pinky Creations says:

    I think that I may be able to pull this one off and both my girls LOVE corn!

  5. Laura says:

    Thanks, Nicole. I'm going to try your salad!

    Pinky.…That a girl!!!!! xo

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