Spicy Summer Black Bean Salad

Spicy Summer Black Bean Salad

  • Prep: 15 min
  • Cook Time:
  • Total: 15 min
  • Serving: 6 Servings

What makes this salad really shine is the addition of fresh corn cut straight off the cob. You can also use this tasty mixture as a filler for a soft tortilla wrap, topped with plain Greek yogurt.


  • 6 cups cooked black beans
  • 4 cups chopped tomatoes
  • 3 ears raw corn, cut off the cob
  • 3 spicy peppers such as jalapeno or banana peppers, diced
  • 1 red bell pepper, diced
  • 2 cups sliced green onions or chopped sweet onions
  • 1 cup chopped cilantro
  • 1/4 cup extra virgin olive oil
  • juice from 2 limes
  • Sea salt and freshly ground pepper
  • 2 teaspoons ground cumin


  1. Combine the olive oil, lime juice, cumin and a few pinches of salt and pepper in a small bowl, and whisk vigorously until blended.
  2. Place the black beans, tomatoes, corn, spicy peppers, bell pepper, green onions and cilantro into a salad bowl. Pour the dressing over the mixture and then toss to coat. Season with additional salt and pepper and then serve.


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