This - one of my favourite salads / sides - came to me via a good friend's sister-in-law. Took a bit of searching to find the source - and in the process discovered there are 2 million recipes that use these ingredients in some form or other. This version is directly from About Food. While searching, I bumped into some ideas for variations which I include under Tips (below). Serves 6.


2 cups corn kernels (about 4 ears of grilled corn or use frozen)
2 cups canned black beans, drained
2 cups grape tomatoes, halved
Jalapeno or Serrano pepper, finely chopped
1/4 cup finely chopped cilantro

Combine all of the above.

1/3 cup fresh lime juice
3 tbsp. olive oil
1 tsp. cumin

Whisk oil, lime juice and cumin together. Drizzle over salad and toss until coated. Season with salt and pepper. Chill for a few hours before serving.

Notes and Tips...

  • Corn - Once corn is in season, I bet this would be great with corn grilled on the BBQ
  • Beans - sodium reduce beans in cans are now easily available; now that I have done a recipe from dry beans, I may even try that with this recipe!
  • Grape Tomatoes - clearly cherry tomatoes are also fine; note that packaging suggests they be washed before use - pat them dry before use
  • Jalapeno - the heat is in the seeds and membranes, so remove these if that is a concern
  • Cilantro - this herb is often "sandy" when purchased; easy to wash and dry required amount in a salad spinner
  • Lime Juice - some recipe say the juice of one lime - more likely two limes would be needed to get 1/3 cup; note tips for juicing a lime
  • Olive Oil - the better the olive oil taste, the better the dressing; I have one olive oil I use for cooking and a more tasty one for dressings
  • Cumin - try McCormick's Roasted Ground Cumin
  • Chill - best to store in fridge while flavours blend, but I prefer to eat this at room temperature
  • Variations noticed on other recipes - add... red onion, avocado, Tobasco, garlic, splash of red wine vinegar, basil, chipotle, TB of honey
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