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Corn and Black Bean Salad


  • 4 ears of corn (or 2 cups of corn kernels)
  • 1/4 lb Fiddler's Green Farm Organic Black Beans
  • 1 small bell pepper, seeded and chopped
  • 1 cup chopped red onion
  • 1 lime, juiced
  • 1 1/2 tsp ground cumin
  • 3/4 tsp chili powder or hot sauce
  • 2 tbsp vegetable or olive oil
  • Salt and pepper


Soak and cook the black beans according to directions. In a bowl, whisk together the lime, cumin, chili powder, oil, salt, and pepper.

Cut kernels from corn. Combine corn kernels, black beans, bell pepper, and red onion in a large bowl and toss with dressing. Salad may be made one day in advance. Serve slightly chilled with a bag of Late July Organic Tortilla Chips.

Adapted from The Food Network

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