Corn, Black Bean and Cherry Tomato Salad

A wonderful picnic dish or side dish that packs a nutritional punch and is incredibly easy to make. It features a lot of summer time favorites and fresh herbs to enhance the flavor. If fresh corn is available, cook it, shave it and use it in place of the canned corn. When purchasing limes, try to get ones that have thin skins. They normally will yield more juice. Before slicing in half, roll them on your counter with the palm of your hand.


3 ears of corn cooked and shaved from the cob or 1 – 15 oz. can of corn
1 – 15 oz. can of black beans, rinsed and drained
2 cups of cherry tomatoes quartered
1/4 cup of red onion diced or green onions thinly sliced
2 tablespoons of fresh cilantro diced
Juice of two fresh limes
1 large garlic clove pressed through a garlic press
1 teaspoon of honey


Cook corn and shave from cob if using fresh corn. In a large bowl add all ingredients and mix well. This dish should be made ahead of time for the flavors to blend. However, serve it the same day as making it.

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