Corn Salad

Many thanks to my lovely friend Patty – a super fun person as well as outstanding chef – for sharing this absolutely delicious recipe.
Serves 8.

SODIUM CONTENT: 14.2 mg per serving


8 ears corn, shucked
1 15-oz. can no-salt-added black beans, rinsed (about 1 1/2 c.)
1 medium red bell pepper, cored, seeded and diced (2 c.)
2 medium tomatoes, seeded and diced (2 c.)
1 small red onion, finely diced (3/4 c.)
1-2 jalapeno peppers, minced (with or without seeds)
1/4 c. vegetable oil
3 T. freshly squeezed lime juice (2 limes)
2 T. apple cider vinegar
2 T. chopped fresh cilantro
1 t. honey
1/2 t. freshly ground black pepper


Bring a large pot of water to boil. Add corn and boil 5 minutes. Remove corn from pot and set aside to cool. Once ears have cooled to the touch, carefully remove kernels by holding each cob over a large bowl and running a sharp serrated knife down the sides. Once all the kernels have been collected in the bowl (about 6 c.), add remaining ingredients and toss well to combine. Serve immediately or cover and refrigerate until serving. Patty suggests that you wait a couple of hours before serving in order for the flavors to develop.

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