Black Bean, Corn, and Tomato Salad

"This is easy, delicious, colorful, delicious, uses currently-in-season fresh corn and tomatoes, and, oh yes, is really good. I made a double batch of this yesterday for two of us, and we just polished off the rest of it this evening. BTW, Ordinary tomato is fine instead of plum tomato (and we happen to use more of it); I highly recommend flat-leaf parsley, if you can find it, because the curly stuff is not nearly as flavorful; You can use radicchio or any other kind of lettuce (if you choose to use any at all); The salad tastes even better the second day!; Flavor is better when served closer to room temp as opposed to ice cold."
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Ready In:




  • 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.

Questions & Replies

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  1. This recipe was awesome! I took it to a family reunion, and it was gone in minutes!
  2. This was quite good and even better the second day after the flavors had more time to blend. I used frozen corn to save time and it worked very well; I undercooked it just a bit to keep it's crunch. Next time I would use less olive oil.
  3. This a great with hamburgers after over a week of holiday food. Simple, light and easy! Taking some suggestions from other reviewers, I did add a dash of cilantro and also some chick peas I had left over from another recipe. I loved the flavors! Will make this again!
  4. Very nice! Tasty dressing. The parsley was a nice touch. Cilantro would have worked as well. It was very good served as a side to spicy chicken fajitas with some rice and guacamole and summer squash.
  5. Wasn't thrilled with this salad much at all. Didn't like the texture of the black beans with corn and we found the whole thing pretty much tasteless. Sorry but won't be repeating this one.


  1. 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!



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