Raw Corn and Black Beans Salad

Testing, one-two… one-two-three, testing…

Yep, I think I’m good to go! :)

First off, I want to thank each and every one of you for all the comforting words, prayers and positive vibes that you’ve sent my way.

While I haven’t answered each of you individually, I did read every single comment and email that was sent to me and I appreciate all of them very very much. Your support is doing me a world of good.

You guys are just the best, really! Thank you, thank you, thank you, thank you, thank you!

Funny how today’s recipe happens to be one that I know my dad would’ve loved. While he was really not big on vegetables, corn was one of the only ones that he truly enjoyed, along with tomatoes. Plus, he was a big fan of heat, and this gorgeous salad has just the right amount of that. Well, for me, that is. He would’ve liked his way hotter than that! He really liked it HOT!

I found this recipe by googling raw corn salads. It was one of the first results that got returned, and it was EXACTLY what I’d been looking for, almost as if it had been put there especially for me. I mean serously: I had some cooked black beans in the fridge, as well as a few limes and jalapeno peppers, which are all ingredients that I do not usually have on hand.

I’m telling you, the fit was so perfect, it’s almost weird.

And the best part is, I really, really liked this salad. It has just the right amount of everything. It’s fresh, it’s easy to make, it’s super healthy, it’s got proteeeein… Hey, I didn’t even have to change a thing (well, ok, almost nothing!) ;)

Now Susan says that you should leave the salad in the fridge for a couple of hours for the flavors to blend. Well, let me tell you I ate mine right after I’d finished making it, and it was already exploding with flavor! I did have some leftover, which I kept in the fridge for 2 days, and both tasted pretty much the same.

So I would say there’s no need to make it in advance, but you CAN if you want to. You might want to add the avocado at the last minute though, if you are going to make it ahead of time, as the flesh of the avocado tends to turn brown when exposed to air. Doesn’t affect the taste at all, but it doesn’t look very good…

Oh, and of course, if you don’t care for raw corn, by all means, cook it beforehand. Just make sure you cool it before to throw it in the salad. I’m sure this would even be superb with frozen corn

Bottom line, this recipe is a DEFINITE keeper!

(serves 2)

Lightly adapted from FatFree Vegan Kitchen

  • 3 ears fresh raw corn, silks and husks removed
  • 1½ cups cooked black beans, drained, rinsed and cooled
  • 1 medium tomato, cut into ½ inch pieces
  • ¼ tsp cumin
  • ½ tsp salt
  • 1 tbsp fresh lime juice
  • 1 jalapeno pepper, seeded and finely chopped
  • ¼ cup fresh parsley, chopped
  • 1 avocado, diced
  • 4 lime wedges, to serve


  1. Cut the corn from the cob: Stand the corn on end in a large mixing bowl or plate and insert a sharp knife just at the bottom of the kernels. Slowly cut all the way to the other end of the corn. Turn the corn and repeat until all the kernels are cut from the cob.
  2. Put the corn in a medium mixing bowl. Add the black beans and all remaining ingredients except the avocado (if you aren’t serving immediately) and lime wedges. Mix well and serve immediately or cover and refrigerate a couple of hours (or overnight) to allow flavors to blend.
  3. When ready to serve, add avocado, stir and serve with wedges of lime to be squeezed over the salad at the table, if desired. (you should definitely do that!)

Share This: Tweet about this on TwitterShare on FacebookShare on Google+Pin on Pinterest


  1. Val aka B'More Cat Lover says

    Just found your website tonight via Tastespotting. This salad looks great.

    On a related note, today is my Dad’s birthday. He would have been 81. I lost him almost three years ago and feel the loss greatly today. On his birthday – in the heat of the Baltimore summer – we would celebrate by having homemade crab cakes, corn on the cob and some fabulous fresh tomatoes. This salad would be a little exotic for him but perfect for me.

    Thank you. The pain eases eventually, but strikes at the most unexpected and expected moments. Good luck.

  2. says

    I also just found your website via Tastespotting. I first what to say I am very sorry about your Father. Cooking is therapeutic for me and I am going through a difficult period which was why I was looking in the first place. So, your grief and mine brought us to this connection. Isn’t life amazing that way?

    Now that I am here I can’t try so many of your recipes fast enough! I made this one and the Chickpea and Quinoa salad both today because I just could not decide on one and I had almost all the ingredients for both. They are both AMAZING!!! I am looking forward to trying many more.

    • says

      Thank you so much Sindy! Glad you liked many of my recipes and that those you’ve tried worked for you! I certainly hope they helped you feel better… I so totally agree with you, re: cooking being therapeutic. I don’t always feel like eating when emotions strike, but I definitely always enjoy cooking, or baking! Baking is just so comforting, don’t you think? I think I might need to bake something every day for the next couple of months… ;)

      Hang in there, Sindy… as they say: This too shall pass! And keep on cooking! :)

  3. says

    Love your recipes! I don’t like jalapeno much, but I like heat! What would you recommend adding to get some heat without the jalapeno?

    • says

      I’m a big fan of birds eye chilis. They are extremely tiny but oh so very potent! A little goes a long way. I also love their vibrant red color. They sure add a touch color to any dish you add them to!


Leave A Reply

Current day month ye@r *