Corny Black Bean Salad

Corny Black Bean Salad | ChopChop


This salad is perfect for summertime, when corn is in season. You can also use this salad as salsa and scoop it up with tortilla chips or pita bread. 

Hands-on time: 20 minutes
Total time: 1 hour, 20 minutes
Makes: 3 to 4 Servings

Kitchen Gear: 

Cutting board
Sharp knife
Measuring cup
Can opener
Measuring bowl
Measuring spoons
Small bowl
Fork or whisk


2 cups
fresh or frozen kernels
15 ounce can kidney, pinto or black beans, drained and rinsed with cold water
large tomato, cared and diced
1⁄4 cup
chopped red onion
1⁄4 cup
chopped fresh basil leaves
2 tablespoons
olive oil
2 tablespoons
fresh lemon or lime juice
1⁄4 cup
chopped fresh cilantro leaves
large garlic clove, peeled and minced
pinch salt


To make the salad:

  1. Put the corn kernels, beans, tomato, red onion and basil leaves into the medium bowl and mix well.

To make the dressing:

  1. Put the olive oil, lemon or lime juice, cilantro, garlic and salt into the small bowl. With the fork or whisk mix well.
  2. Pour the dressing over the corn salad mixture and mix well.
  3. Cover the bowl and refrigerate at least 1 hour and up to overnight.
  4. Serve cold or at room temperature.