Community Pick
Black Bean, Corn, and Tomato Salad
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 44.37 ml fresh lemon juice
- 29.58 ml olive oil
- 425.24 g can black beans, rinsed and drained
- 236.59 ml fresh corn kernels, cooked (from about 2 ears)
- 1 plum tomato, seeded and chopped
- 1 scallion, minced
- 29.58 ml fresh parsley leaves, minced
- 0.25 ml cayenne
- 4 large boston lettuce leaves, rinsed and spun dry
directions
- In a bowl whisk together lemon juice, oil, and salt to taste.
- Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste.
- Let salad stand, stirring once or twice, 15 minutes for flavors to develop.
- Line 2 plates with lettuce and divide salad between them.
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Reviews
see 17 more reviews
Tweaks
-
We liked this recipe a lot because it's very flavorful. As I've had a chance to adjust the recipe to our taste, it's evolved into something that we enjoy often. We substitute lime juice for the lemon juice and significantly increase the amount. I use frozen corn and instead of the fresh parsely leaves I use a lot of cilantro. As mentioned by another reviewer, I throw in a good pinch of sea salt. Usually, I substitute a finely minced red onion for the scallion. I also find that the flavors in this salad improve greatly as it sits, so I try to make it the evening before we want to eat it. This is a staple at our house! It's very versatile and my kids love it with some chips or to roll into a tortilla. Thank you for posting it!