Wednesday, July 18, 2012

Fresh Corn & Black Bean Salad

This is a great summertime salad. I tend to have trouble always eating right during the summertime when the kids are out of school, mainly because we get so busy. So I like to keep salads like this on hand during the summer months because I can make it one day and then have a healthy lunch/snack option on hand over the next few days.

Fresh Corn & Black Bean Salad
~servings vary~

*I like to serve this salad over lettuce, topped with crumbled queso fresco, crushed tortilla chips and chopped avocado. 

What You'll Need:
For the Dressing:
juice of 2 limes (3-4 T.)
1 small garlic clove, minced
1-2 t. honey (to taste)
1/4 t. cumin
1/3 c. canola oil
salt and pepper to taste
For the Salad
2 ears of fresh corn, cooked & kernels removed
1 can of black beans, rinsed and drained
1 pint of grape or cherry tomatoes, halved
1 bunch of radishes, very coarsely chopped
1/2 c. chopped green onions (or you could use 1/4 chopped red onion)
1/4 c. rough chopped cilantro leaves

What you do:
1. Make the dressing: Combine all the ingredients for the dressing and set aside.

2. Combine the salad ingredients in a large bowl. Add the dressing. Toss to combine. 

3. Refrigerate for at least 30 minutes before serving to blend the flavors.


  1. this looks so good! i am trying to make more hearty salads so that they aren't just an accoutrement . . . but a meal. this one looks perfect for that!

    1. Thank you dear. I made this for dinner actually with a lighter entree to go with. Then I ate it for lunch the next two days plus snacks. So it's definitely one of those dishes that can fit the bill at any meal. : )