Black Bean and Corn Salad

This salad is delightful and can be prepared from corn on the cob left over from a previous meal or you can always use frozen corn too. Just make sure the corn is fully defrosted before serving. When we were sailing, we used frozen corn and the corn did double duty as an ice pack to keep our other refrigerated items cold longer!


  • 2 cups corn kernels

  • 1 cup canned black beans

  • 1/4 cup cilantro, chopped

  • 1/4 cup red onion, chopped

  • 1 cup red bell pepper, chopped

  • 1/4 cup olive oil

  • 2 teaspoon ground cumin

  • Juice from one lime

  • Salt & Pepper to taste


  • Combine all ingredients and serve.
[yasr_overall_rating null size=”medium”]