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A fresh salad filled with beans, corn, tomatoes and bell pepper that gets better the longer it sits.

Black Bean, Corn and Tomato Salad

Recipe and Photo Updated May 2014

I have been seriously struggling with motivation in the kitchen lately. Honestly, there hasn’t been a whole lot of cooking going on at my house, but things are looking better now. I actually have been cooking again – dinner for the last 3 nights in a row! – and I have a whole week’s menu planned for next week. There should be some yummy recipes coming your way!!

Every third Sunday, my family gets together for dinner. We rotate who hosts, and they plan the meal, asking each person to bring a different dish. This month, it was my favorite dinner of the year – our garden dinner. We had chile rellenos, squash, cucumber toasties, corn on the cob…this is the meal that reminds me of childhood. We had a huge garden, and I always hated having to go out and weed. But then when we would have a garden dinner, it made it all worth it. It’s still my favorite meal!

I was feeling unmotivated – surprise, surprise – so I volunteered to bring some sort of a salad. I still even had a hard time coming up with a recipe to bring. I ended up settling on this salad, which I really liked by the way – not even thinking that it is a lot like a salsa that my family loves. So when I got to my sister’s house, everyone was wondering where the tortilla chips were! I had to tell them that it was meant to be eaten as a salad, but in all honesty, I went home and ate the remainder with tortilla chips at home!

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Black Bean, Corn and Tomato Salad
Prep time
A fresh salad filled with beans, corn, tomatoes and bell pepper that gets better the longer it sits.
Serves: 12 servings
  • 1 (14-ounce) can black beans, drained and rinsed
  • 2 fresh tomatoes, chopped
  • 1 large green bell pepper, chopped
  • 1 cup fresh corn, cut from the cob
  • 1 bunch green onions, sliced
  • 1 fresh jalepeno pepper, ribs and seeds removed, minced
  • 1 clove garlic
  • 1 pinch sea salt
  • ¼ cup fresh lime juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon fresh-ground pepper
  • ¼ cup olive oil
  • ¼ cup vegetable oil
  1. Place the beans, tomato, bell pepper, corn, onion, and jalepeno in a large salad bowl.
  2. Mash the garlic and salt together to form a paste. Whisk together the mashed garlic, lime juice, mustard and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.
*The original recipe had ½ cup of olive oil and ½ cup vegetable oil. I reduced both oils, but if you are eating it as a salsa instead of a salad, you will probably want to add more oil.

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11 Responses to Black Bean, Corn and Tomato Salad

  1. Fuat Gencal says:

    Ellerinize sağlık çok güzel ve iştah açıcı görünüyor.


  2. Mary says:

    This is one of my favorite salads and the recipe you've shared with us is wonderful. I hope you are having a great day. Blessings…Mary

  3. Joanne says:

    Mmm this sounds tasty! I think it would be great in a quesadilla!

  4. Rosa's Yummy Yums says:

    A very healthy and delicious salad!



  5. scrambledhenfruit says:

    I think it would be terrific with chips! Yum!

  6. Monet says:

    I think the end of summer is always a hard time to be in the kitchen. I know that I certainly lose motivation. But this salad looks just delightful, and I'm glad you share it with us!

  7. Houdini says:

    Such a salad is always appreciated here, but it must be without garlic, for other eaters, but I'd love it.

  8. Barbara says:

    I used to make a salad similar to this, Deborah. Lost the recipe. As I remember, it was a no-fat recipe and had a vinaigrette made of soy sauce and I can't remember what else. But no oil. It was really good…I love healthy salads like this.
    Copying now to try soon.

  9. kat says:

    I've been struggling with motivation to cook here too! I think the heat this summer has just gotten to me & I'm ready for fall cooking.

  10. grace says:

    all this needs to be complete is some cilantro–looks great, deborah!

  11. Donna says:

    This sounds yummy! Going to make it with cod fish tacos. Thanks for treat recipe!

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