Corn, Tomatoes, and Black Bean Salad

09.02.2010 · Posted by Emily (The Culinary Couple)

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 Comments to “Corn, Tomatoes, and Black Bean Salad”

  1. great connection! I love these colours and taste 🙂

  2. Your photos are wonderful, Emily! I am envious of your skills.

  3. 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.

  4. 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!

  5. 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.

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