Garden Corn and Black Bean Salad

  • Yield: 8 servings


4-- ears corn, shucked, or 2 cups frozen whole kernel corn, thawed
1tablespoon olive oil
1-- jalapeno chile, seeded and finely chopped
1-- (15-ounce) can black beans, rinsed and drained
1large red bell pepper, cut into 1-inch pieces
1cup cherry tomatoes, halved
4-- green onions, cut on the diagonal into 1/2-inch pieces (green part only)
1/2cup chopped red onions
3/4cup bottled reduced-calorie Italian salad dressing
2tablespoons chopped cilantro, or parsley
2tablespoons lime juice
1-- garlic clove, minced
1/2teaspoon ground cumin
1/2teaspoon Tabasco sauce
3/4teaspoon salt


  1. To prepare salad, cut kernels off ears of corn. Heat olive oil in a large skillet over medium-high heat. Add corn and jalapeno. Cook until the corn is lightly browned, 2 to 3 minutes, stirring frequently. Transfer to a large bowl; cool slightly. Stir in black beans, bell pepper, tomatoes, and green and red onions.
  2. To prepare dressing, combine bottled dressing, cilantro, lime juice, garlic, cumin, Tabasco and salt in a jar. Secure lid and shake to blend. Pour over corn mixture, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
  3. To serve, toss lightly and transfer to a salad bowl lined with lettuce leaves, if desired. Serves 8.

— Ellen Russell, LeMars, Iowa