Summer Corn and Bean Salad with Fresh Herbs

I’ve made and eaten a few corn and bean salads in my day. This is how I prefer mine. 

Heavy on corn and fresh herbs like cilantro and green onions, this salad is bright and super versatile. I like to keep the zesty level high (lots of fresh lime) and the spiciness medium (seeded jalalpeno and red pepper flakes). I find that frozen corn has a superior flavor to canned corn (use fresh if you can though!), and a red bell pepper adds a tough of sweetness and color.

This salad is a perfect side for a barbecue, or as a side for taco night. I like to bring it camping as a filling for mountain pie cookers since it is vegetarian, and it keeps really well in a cooler even after a day (or two). It also tastes delicious as leftovers in eggs the next morning. 

However you choose to consume this salad I don’t think you will be disappointed. 

Have fun!



Summer Corn and Bean Salad with Fresh Herbs
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  1. 1 (15 oz) can black beans, drained and rinsed
  2. 1 lb bag frozen corn, defrosted in a colander under hot water, drained
  3. 1 red bell pepper, chopped small
  4. 1 small jalapeno, seeded (or not seeded for more spiciness), and chopped fine
  5. 4 large green onions, finely chopped
  6. 1 large bunch of cilantro, chopped
  7. 3-4 limes, juiced
  8. 1-2 Tbsp olive oil
  9. 1/4 tsp red pepper flakes
  10. 1/2 cup chopped red onion
  11. 1/2 tsp kosher salt, more to taste
  12. 1/2 tsp fresh ground black pepper
  1. Combine ingredients in a big bowl and stir to combine!
  2. Enjoy immediately, or store in an airtight container for a day or two.
The Sea Salt
Summer Corn and Bean Salad with Fresh Herbs

Summer Corn and Bean Salad with Fresh Herbs