top of page

Corn Salad

Fresh corn is delicious and enjoyed in the late summer, early fall but this salad can be enjoyed anytime of the year for lunch or as a side dish with any meal.  Fresh ingredients with a hint of freshly squeezed lime this recipe tickles the taste buds with every bite.  Easy to make and can be adapted to meet any dietary needs.  This recipe is one that you will want to hold on to because it will be made time and time again.

*To print/save recipe press Ctrl + P


1 (15-ounce) cans black beans, rinsed and drained

1 cup fresh from the cob, frozen, or PBA free canned no-salt-added corn, drained

1 medium tomato, chopped (deseeded if you prefer)  or cherry tomatoes in half

1 red, yellow, OR green bell pepper, seeded and chopped

1⁄2 small red onion, finely chopped

1/4 cup  finely chopped fresh cilantroJ

alapeño to taste is optional

2 tablespoons fresh squeezed lime juice (if you like zesty add more lime juice to your taste)

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper to taste


In a bowl, combine black beans, corn, tomato, bell pepper, and onion In a bowl, combine lime juice, oil, salt, pepper  and drizzle over bean mixture. Season with salt and pepper and sprinkle with cilantro.


If you can tolerate dairy feel free to add feta cheese as it gives it a nice flavour.

A mix of peppers can be used for added colour to the salad.


bottom of page