Everybody loves black beans, or I should say I can’t imagine how they someone couldn’t like them. I love them! This is a great salad for the warm weather and holds really well. It’s perfect to make ahead and also great leftover and added to some hearty greens.

Black Bean Salad

Southwestern Black Bean & Corn Salad


3-4 Tablespoons red wine vinegar
2 Tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 Tablespoon cumin
2 large ears of corn- removed from the cob
2 cans black beans, rinsed (3 cups)
1 cup small diced ripe mango (optional)
1 large tomato, diced
3 medium scallions, thinly sliced
1/3 cup toasted pine nuts or pumpkin seeds*
1/3 cup chopped cilantro, mint, basil or oregano
A few dashes of cayenne or hot sauce to taste (optional)
Salt and pepper to taste

Makes 8 large servings


Whisk vinegar, oil, garlic and cumin in a large bowl. Add the remaining ingredients to the bowl; toss well and season with salt and pepper to taste. Adjust seasoning if necessary. Refrigerate or serve room temperature.

Tips & Notes~

Make ahead and cover and refrigerate for up to 4 days.

Toss with mixed greens and a little extra oil and vinegar and top with crumbled feta or goat cheese if desired.

Cut down on the vinegar and heat in a pan and serve warm.

*To toast nuts; place in a sauté pan over medium heat and toast for 4-6 minutes, stirring every so often. Note that pine nuts have a high oil content and will cook quickly.