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
- 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
- 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 AllRecipes.com)
5 thoughts on “Corn, Tomatoes, and Black Bean Salad”
great connection! I love these colours and taste 🙂
Your photos are wonderful, Emily! I am envious of your skills.
I really should stop reading your posts during lunch….your food always looks so amazing compared to my turkey sandwich. I have major food envy.
Yum. I love pretty much any black bean salad, especially with cilantro. Your photos really are great – would you ever be interested in talking about your food photography? I want to know what you do!
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.