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September 29, 2014
Chef Guy’s Corn & Black Bean Salad

This is a simple delicious salad that works well with any Mexican-style entrée, like tacos. 

Ingredients: (Serves 4)

For the salad

  • 2 cups of fresh or frozen corn kernels
  • 1 15 ounce can of kidney, pinto or black beans
  • 1 large tomato, diced
  • ¼ cup of chopped red onion
  • ¼ cup of dried parsley
  • ½ cup of crumbled feta cheese

For the dressing

  • 2 tablespoons olive oil
  • 2 tablespoons of fresh lemon or lime juice
  • ¼ cup chopped fresh cilantro leaves
  • 1 large garlic clove, peeled and minced
  • Pinch of salt

To make the salad:

  1. Drain & rinse beans in cold water.
  2. Put the corn kernels, beans, tomato, red onion and parsley into a medium bowl and mix well. 

To make the dressing:

  1. Put the olive oil, lemon or lime juice, cilantro, garlic and salt into the small bowl. With a fork or whisk, mix well.
  2. Cover the bowl and refrigerate at least an hour and up to overnight.
  3. Serve cold or at room temperature.

Filed under: Building Sustainable Food Systems, Healthy Food, News and Events, Children and Schools