A fresh salad filled with beans, corn, tomatoes and bell pepper that gets better the longer it sits.
Recipe and Photo Updated May 2014
I have been seriously struggling with motivation in the kitchen lately. Honestly, there hasn’t been a whole lot of cooking going on at my house, but things are looking better now. I actually have been cooking again – dinner for the last 3 nights in a row! – and I have a whole week’s menu planned for next week. There should be some yummy recipes coming your way!!
Every third Sunday, my family gets together for dinner. We rotate who hosts, and they plan the meal, asking each person to bring a different dish. This month, it was my favorite dinner of the year – our garden dinner. We had chile rellenos, squash, cucumber toasties, corn on the cob…this is the meal that reminds me of childhood. We had a huge garden, and I always hated having to go out and weed. But then when we would have a garden dinner, it made it all worth it. It’s still my favorite meal!
I was feeling unmotivated – surprise, surprise – so I volunteered to bring some sort of a salad. I still even had a hard time coming up with a recipe to bring. I ended up settling on this salad, which I really liked by the way – not even thinking that it is a lot like a salsa that my family loves. So when I got to my sister’s house, everyone was wondering where the tortilla chips were! I had to tell them that it was meant to be eaten as a salad, but in all honesty, I went home and ate the remainder with tortilla chips at home!
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Black Bean, Corn and Tomato Salad
Ingredients
- 1 14-ounce can black beans, drained and rinsed
- 2 fresh tomatoes chopped
- 1 large green bell pepper chopped
- 1 cup fresh corn cut from the cob
- 1 bunch green onions sliced
- 1 fresh jalepeno pepper ribs and seeds removed, minced
- 1 clove garlic
- 1 pinch sea salt
- 1/4 cup fresh lime juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fresh-ground pepper
- 1/4 cup olive oil
- 1/4 cup vegetable oil
Instructions
- Place the beans, tomato, bell pepper, corn, onion, and jalepeno in a large salad bowl.
- Mash the garlic and salt together to form a paste. Whisk together the mashed garlic, lime juice, mustard and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.
Nannette says
Sound good, but for the green bell pepper. I can’t have any of the bell family. Could I sub. another green pepper, like Anaheim, Poblano or a Cubanell. What do you recommend??
Donna says
This sounds yummy! Going to make it with cod fish tacos. Thanks for treat recipe!
grace says
all this needs to be complete is some cilantro–looks great, deborah!
kat says
I've been struggling with motivation to cook here too! I think the heat this summer has just gotten to me & I'm ready for fall cooking.
Barbara says
I used to make a salad similar to this, Deborah. Lost the recipe. As I remember, it was a no-fat recipe and had a vinaigrette made of soy sauce and I can't remember what else. But no oil. It was really good…I love healthy salads like this.
Copying now to try soon.
Houdini says
Such a salad is always appreciated here, but it must be without garlic, for other eaters, but I'd love it.
Monet says
I think the end of summer is always a hard time to be in the kitchen. I know that I certainly lose motivation. But this salad looks just delightful, and I'm glad you share it with us!
scrambledhenfruit says
I think it would be terrific with chips! Yum!
Rosa's Yummy Yums says
A very healthy and delicious salad!
Cheers,
Rosa
Joanne says
Mmm this sounds tasty! I think it would be great in a quesadilla!
Mary says
This is one of my favorite salads and the recipe you've shared with us is wonderful. I hope you are having a great day. Blessings…Mary
Fuat Gencal says
Ellerinize sağlık çok güzel ve iştah açıcı görünüyor.
Saygılar.