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Black bean and corn salad

Black bean and corn salad

An inexpensive version of black bean and corn salad. A summer favorite!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


  • 3 ears of corn
  • 1 can of black beans drained and rinsed
  • 1 large tomato diced
  • 2 cloves garlic
  • 1 jalapeño diced
  • 2 T. olive oil
  • juice of one lime you can sub another acid like red wine vinegar if you don't have lime juice
  • ½ tsp salt or more to taste


  • 1. Soak corn cob in husks for about 15 minutes.
  • 2. Grill corn on medium heat for about 15 minutes, turning over every 3-4 minutes.
  • 3. Remove husks, and place back on grill to char some of the pieces.
  • 4. Cut off corn from the cob and place in bowl.
  • 5. Add remainder of ingredients, stir and taste. Adjust salt if needed.


You may also use 1 ½ cups of frozen corn, thawed. Just skip the grilling steps.