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The Best Black Bean and Corn Salad (No Cook)
Melissa Canales

The Best Black Bean and Corn Salad (No Cook)

This is the no-cook, raw corn salad you'll want to eat all summer. It serves 4 and makes great leftovers. Perfect for those hot days when no one wants to cook.
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Course: Salad
Cuisine: Mexican
Ingredients Method

Ingredients
  

The Dressing
  • 6 Tablespoon extra virgin olive oil
  • 1 juice from a medium lime or two small limes
  • 1 Tablespoon red wine vinegar
  • 2 Tablespoon minced jalapeno more or less depending on how spicy you desire
  • 2 large garlic clove minced about 2 teaspoons
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
The Salad
  • 4 ears corn on the cob, remove husks and silk approximately 3 cups of kernels
  • 1 pint cherry tomatoes, sliced in half
  • 1 can black beans, rinsed 15.5 oz
  • 6 scallions, sliced thin
  • 1 handful cilantro microgreens substitute regular cilantro.
  • 1 cup jicama, diced into bite-sized cubes optional

Method
 

  1. Combine all dressing ingredients in a jar with a tight fitting lid. (fill no more than ¾ full). Shake vigorously to combine. Alternatively, place all ingredients in a large bowl and whisk vigorously to combine.
  2. Carefully, use a sharp knife to cut corn kernels from the cob.
  3. Combine corn kernels with the remaining ingredients in a serving bowl. Toss with dressing. Season with salt and pepper.