Fresh Corn Salad with Black Beans and Tomatoes
When developing our Fresh Corn Salad with Black Beans and Tomatoes, we wanted to find the best way to combine and flavor this trio of flavors. We boiled the ears of corn until just tender, then cooled them quickly under running water to prevent the residual heat from overcooking them. We rinsed and drained the canned black beans to remove the sludgy liquid in which they come packed. Grape and cherry tomatoes release less watery juice into the salad than diced full-size tomatoes, and their sweet flavor stands up well to the corn and black beans.
Sweet summer corn is the star here, so don’t try using either frozen or canned corn. If you like your corn salad spicy, include some of the jalapeño seeds.
The recipe you requested is for
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists