Corn, Tomatoes, and Black Bean Salad

This simple side dish makes use of two late summer ingredients: sweet corn and tomatoes — both of which I’m going to miss deeply when they disappear from farm stands. (Though, admittedly, I am looking forward to pumpkins and sweet potatoes.)

Add a can of black beans, a few spicy jalapeños, and a handful of fragrant cilantro and serve alongside your favorite Mexican chicken dish. (It also makes an easy lunch, scooped onto multi-grain chips.)

Corn, Tomatoes, and Black Bean Salad

(Printable Recipe)


  • 6 ears of corn, cooked with kernels removed from the cob (or 1 bag of frozen corn)
  • 1/4 cup butter, melted
  • 1 tomato, chopped
  • 1 can of black beans, drained
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 bunch fresh cilantro, chopped
  • Salt and pepper to taste


  1. Melt butter in a skillet over medium-low heat. Add corn, tomatoes, black beans,  jalapeño, red onion, garlic, and cilantro. Season with salt and pepper. Serve either warm or chilled.

(adapted from

5 thoughts on “Corn, Tomatoes, and Black Bean Salad

  1. Thank you all for the photo compliments! I’m happy to share what I’ve learned since I started shooting on manual mode — it makes a world of difference! Stay tuned.

Leave a Reply

Your email address will not be published. Required fields are marked *