Summer Bean and Sweetcorn Salad recipe
- Dish type
- Bean salad
Enjoy the fresh flavours of summer's best in this easy, colourful salad!
41 people made this
- 1 (400g) tin red kidney beans, drained and rinsed
- 150g (5 oz) fresh or frozen sweetcorn kernels
- 1 small onion, diced
- 150g (5 oz) cherry tomatoes, halved
- 2 tablespoons lime juice
- 1 teaspoon lemon zest (optional)
- 1 tablespoon olive oil, or as needed
- salt and freshly ground black pepper to taste
- large bunch fresh basil, finely chopped
MethodPrep:15min ›Ready in:15min
- In a large bowl, gently toss beans, sweetcorn, onion, tomatoes, lime juice and lemon zest. Drizzle with olive oil and season with salt and pepper. Mix in basil just before serving.
Reviews & ratingsAverage global rating:(37)
Reviews in English (36)
Delicious! I have been using this site.com for years, and this is only the third recipe I have rated 5 stars. This is unbelievably good considering the simple ingredients. The fresh lime juice and basil are key. I used fresh corn, cherry tomatoes, and basil from my garden. What a wonderful way to use up summer garden bounty. I made it once with fresh chives from my garden instead of onion, and it was wonderful.-14 Sep 2008
Black Bean Summer Salad with Lime Zing Dressing
Finely chop the coriander and zest the lime. Add to a jar along with the juice of one lime and other dressing ingredients, season with salt and pepper, and shake well to mix.
Drain the black beans and sweetcorn, then lay them out on a few squares of kitchen paper and allow to dry.
Finely dice the red onion, peel, de-stone and chop the avocado, and quarter the cherry tomatoes.
Break the baby gem lettuce down into individual leaves (halve the larger ones if necessary).
Toss the lettuce leaves, red onion, avocado, tomatoes, drained black beans and sweetcorn together.
When ready to serve, mix in the dressing and season with salt and pepper, then transfer to a fresh serving bowl.
Try adding a sweet note to the salad with chopped mango, and serve as a side at a BBQ or al-fresco picnic. The dressing doubles up as a fresh, zingy marinade that works well with chicken.
- 1/2 cup hazelnuts
- 9 ears of corn, shucked
- 1 pound green beans
- 1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons white wine vinegar
- Salt and freshly ground pepper
- 1 pound cherry tomatoes (3 cups), halved
- 2 scallions, thinly sliced
Preheat the oven to 350°. Put the hazelnuts in a pie plate and toast them for 8 minutes, or until they are golden brown. Let cool, then rub the nuts together in a kitchen towel to remove the skins. Transfer to a work surface and coarsely chop the hazelnuts.
Bring a large pot of water to a boil. Add the ears of corn and boil them over moderately high heat until just tender, about 4 minutes. With tongs, transfer the corn to a rimmed baking sheet. When cool enough to handle, cut the kernels from the corncobs.
Add the green beans to the pot and boil until crisp-tender, about 3 minutes. Drain and rinse the beans under cold water. Pat dry. Cut the beans into 1-inch lengths.
In a large bowl, mix the olive oil with the vinegar and season with salt and pepper. Add the tomatoes, scallions, corn and beans and toss. Sprinkle with the hazelnuts and serve.
Reviews ( 38 )
This soup was satisfactory. It was quick enough, even with removing the kernels of corn from the cobs) and used ingredients readily available. Plus, it listed not only expected number of ears of corn, but also cups, something I really appreciate. Had I used the 5 ears listed instead of the 3 it took, we would have been swimming in corn! I also took other reviewers' suggestions about adding seasonings (I used cumin, garlic, upped the salt and used bacon-seasoned salt, and pepper, and a dash or two of hot sauce). I used a bit of a summer sausage I had on hand, but I think chicken chunks or no meat would be better for us (personal preference). I also pureed half the mixture for a better consistency (leaving the soup less appetizing-looking, but still good. I think a reviewer's suggestion to puree half the beans would have been better. This makes a lot- leftovers are in the freezer for a rainy day, It was not my favorite, but it was tasty enough with all the doctoring.
When it comes to enjoying fresh produce there is one season (or more accurately a change of season) which I love the most. As long, hot summer days become bright crisp autumn ones some of my favourite fruits and veggies are in abundance. I’m talking about the end of August to the beginning of October in the UK when we have fruits like plum, quince, damsons, blackberries and apples all in abundance. But its some of the “end of summer” vegetables that I love the most.
Sweetcorn is one of those vegetables that I get super excited about as soon as it hits the supermarket shelves. Even better if it appears in the veg box we get from our local farm. The weeks where sweet corn is available seem to be few and far between so when it is available I have to make the most of it.
By Sue Lau | Palatable Pastime
My recipe of the day is for black bean and corn salad, which I am sharing as a part of a group effort to celebrate Farmer’s Market week.
I make mine using local corn from Burwinkle Farms, which is very easy to blanch and cut off the cob. You can use frozen corn if you like but the taste of the fresh corn is far superior, especially if you can get it soon after it is harvested.
One of the things I think is important when buying fresh corn is to resist the impulse to remove the husks right away. The husks actually protect the kernels from drying out, so this is not something you should be doing at the market or grocery store. I see so many people tearing the husks off right then and there. You know, it really doesn’t save time, as the time it takes to remove is the same wherever you are, and the husks on the corn don’t appreciably bulk up the bag. But the textural loss if it remains exposed is noticeable, in my opinion.
Farmer’s Market Week
All this week bloggers will be sharing favorite recipes using produce and other offerings from the farm market.
Take a peek at what we have for you today:
- by Books n’Cooks by Family Around the Table
- Black Bean and Corn Salad by Palatable Pastime by A Day in the Life on the Farm by Tip Garden by A Kitchen Hoor’s Adventures by Daily Dish Recipes by Culinary Adventures with Camilla by Jolene’s Recipe Journal by The Spiffy Cookie by Savory Moments by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice by Our Good Life by Cookaholic Wife by The Freshman Cook by Cindy’s Recipes and Writings
The salad itself is fairly straightforward and simple, with an easy vinaigrette and a few spices, but not too much. You don’t really want to overwhelm the fresh corn flavor.
You can also eat this right away, although the flavors meld after an hour or so of chilling. It’s perfect for a potluck barbecue as well as something like carne asada steaks on the grill. Or maybe you would like these as a side on taco night?
Black Bean, Corn & Avocado Salad
This colorful Black Bean & Corn Salad with avocado, tomatoes and tangy vinaigrette is full of flavor, easy to make, and ready in minutes. It’s perfect as a side dish or can be made into a main meal with crisp leafy greens.
- Author:Julie | The Simple Veganista
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: serves 6 – 8 1 x
- Category: Side, Entree
- Method: mix
- Cuisine: Tex-Mex
- Diet: Vegan
- 2 cans (14 oz) black beans, drained and rinsed
- 2 ears of corn, cut off the cobs (about 1 ½ cups ), sub with canned or frozen
- 1 dry pint grape tomatoes (or about 1 ½ cups ), quartered
- 1 large jalapeno, finely diced and most seeds removed
- ½ small red onion, finely diced
- 1 avocado (firm, but ripe), finely diced
- ½ cup chopped cilantro, loosely packed
- 2 – 3 tablespoons olive oil
- 1 large juicy lime (about 2 tablespoons ), juice of
- 1 tablespoon apple cider vinegar, optional
- 2 cloves garlic, minced
- ½ teaspoon cumin + chili powder
- salt, to taste
Dressing: In a small bowl, whisk together the oil, lime juice, apple cider vinegar, garlic, cumin, chili powder, and pinch of salt. Set aside.
Assemble: In a large mixing bowl, add the black beans, corn, tomatoes, jalapeno, red onion, avocado, and cilantro. Pour the dressing overtop and toss well to coat. Taste for seasoning.
Serve chilled or at room temperature.
Store: Leftovers can be stored in the refrigerator for up to 4 days in a covered container.
Oil-free: Omit the oil, adding a little extra lime juice.
Low-fat: Omit the avocado to reduce the fat content. Optionally, you can omit the oil as well.
Make ahead: This salad can easily be made a few hours ahead and stored in the refrigerator until ready to serve. The lime juice will keep the avocado from turning brown. If storing longer, you may consider tossing in the avocado just before serving.
Make a leafy green salad:
- 1 heart of romaine or ¼ head of lettuce, shredded (per person) or Lime-Cilantro Cashew Cream , optional
- extra lime juice to squeeze over top
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Updated: Black Bean & Corn Salad recipe originally published July 2012 and has been updated May 2020 with new photos and helpful tips.
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Jamaican Rice Salad
This salad is full of bright flavours, and no limp leaf in sight!
Preparation Notes: 20min, plus cooling
Cooking Notes: about 20min
250g pouch microwaveable rice (we used Tilda)
mango, peeled, stoned and chopped
400g tin kidney beans, drained and rinsed
spring onions, finely sliced
large bunch of coriander, roughly chopped
Preheat oven to 180°C (160°C fan) mark 4. Arrange the chicken in a single layer in a small baking dish and mix through the barbecue sauce and jerk seasoning. Cook in the oven for 20min or until cooked through. Take out of oven and set aside to rest.
Meanwhile, heat half the oil in a large frying pan over medium heat. Toast the sweetcorn cobs, turning, until golden brown. Lift out of pan and set aside to cool.
Return pan to the heat and fry coconut until golden brown (watch carefully as this happens quickly). Add remaining oil, rice and the juice of 1 lime. Fry for 1min, then tip on to a large serving platter to cool.
When corn cobs are cool enough to handle, shave off the kernels using a large knife. Add to the rice together with the mango, kidney beans and spring onions.
Reserving any juices left in the dish, lift chicken on to a board and cut into bite-size pieces. Whisk juice of remaining lime into the empty chicken dish to make a quick dressing. Add chicken to the salad and drizzle over the dressing just before serving.
Like this? You'll love.
Frying the sweetcorn adds a great flavour, but if you&rsquore short on time, swap in a drained 198g tin of sweetcorn.
White Bean, Sweetcorn & Carrot Salad with Tomato Herb Dressing
This colourful salad is delicious, very quick to make - and very low-fat. The dressing is particularly nice. Good news all round!
- 1 tin white beans, eg haricot, drained and rinsed (or try pale green flageolet beans)
- 2 small tins or 1 large tin of sweetcorn
- 2 large carrots, grated
- 1 small red onion, chopped finely, or bunch spring onions, chopped
- Optional: wholemeal bread or rolls (or use an alternative if you want a wheat/gluten free version)
Tomato Herb Dressing: makes about 240ml/1 cup. Will keep in a screw-top jar in fridge for about a week.
- 6 sun-dried tomatoes. If they are completely dry, soak in hot water first. The moist type or the oily ones in jars don't need soaking
- 1 fresh tomato, coarsely chopped
- 1 garlic clove, crushed
- 4 tbsp water
- 2 tbsp balsamic vinegar
- Make dressing. Blend sundried tomatoes, fresh tomato, garlic, basil, water and vinegar until you have a smooth purée. If it's too stiff, drizzle in a little more water.
- Mix beans, sweetcorn, carrots and onion together.
- Drizzle dressing over salad and serve with bread or cooked grains if desired.
- Optional: Top with toasted seeds and fresh herbs.
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