Corn and Black Bean Salad

This Latin-inspired side dish is full of vibrant flavors and pairs well with pork tacos, baked chicken, or even quesadillas.

  • Servings: 4

Source: Everyday Food, July/August 2011


  • 1 teaspoon vegetable oil
  • 2 cups corn kernels (from 3 ears)
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 teaspoon minced seeded serrano chile
  • 4 teaspoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 avocado, pitted, peeled, and diced medium
  • Coarse salt and ground pepper


  1. In a large nonstick skillet, heat oil over medium-high. Add corn and cook, stirring occasionally, until browned in spots, about 3 minutes.

  2. Transfer corn to a large bowl and stir in black beans, chile, cilantro, lime juice, and avocado. Season with salt and pepper. Serve immediately.

Cook's Notes

This salad goes well with pork tacos, baked chicken, or quesadillas.


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