Black Bean, Corn and Tomato Salad

Black Bean, Corn and Tomato Salad

I love fresh, easy, and tasty salads. You can’t beat a recipe that is full of fresh ingredients with a simplistic dressing that brings out all the flavor of the beans, corn and tomatoes. This recipe was featured in my cookbook “Stage to the Stove”.Front Cover Order your cookbook today!

Black Bean, Corn and Tomato Salad

1 – 29 oz. can black beans
4 plum tomatoes, quartered
salt to taste
1 – 29oz. can corn kernels
½ c. green onion
½ bunch cilantro, chopped
juice of 1 lime
¼ c. olive oil
black pepper to taste
cayenne pepper to taste

Drain black beans and corn. Quarter tomatoes and salt to taste. In a bowl mix black beans, corn, and onion and mix well. Add the cilantro, lime juice and olive oil and stir to coat. Season with salt, black pepper and cayenne pepper. Pour into serving dish, add tomatoes around the edge. Serve immediately or let stand for 30 minutes to blend the flavors.

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