• alisonbonifacy

Fresh Corn and Black Bean Salad

While the French are not big fans of corn on the cob, this delicious recipe is the first thing I make when fresh corn is in season and everyone loves it! My mom has been making this vibrant vegan corn and black bean salad for as long as I can remember and it always reminds me of summer and barbecues. The salad is quick to make and is very light and refreshing. It is the perfect side dish for any grilled meat or fish, but I also have it for lunch with some chopped Gouda cheese.


You can also substitute the vinaigrette in the recipe with 1/3 cup of Ken’s Red Wine Vinegar & Olive Oil salad dressing. We do not have that here in France so I made my own version.

Cooking Chez Moi, fresh corn recipes, summer salad recipes, vegan recipes, barbecue side dishes, corn and black bean salad, delicious summer side dishes

Fresh Corn and Black Bean Salad

Servings: 4

Active time: 25 minutes

Cooking time: 5 minutes


3 ears of good fresh corn (canned corn just isn’t as good for this), husks removed

½ a large red pepper

Cooking Chez Moi, fresh corn recipes, summer salad recipes, vegan recipes, barbecue side dishes, corn and black bean salad, delicious summer side dishes

½ a large green pepper

½ a large sweet onion

1 can (15 ounces/425 g) black beans, drained and rinsed

2 tablespoons chopped cilantro or basil

2 tablespoons red wine vinegar

½ teaspoon sugar

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon salt

2 tablespoons olive oil

1 tablespoon canola oil

Bring a large pot of salted water to a boil. Add the 3 ears of corn and cook for about 5 minutes. The corn should be cooked, but careful not to overcook it. Remove and let cool.


While the corn is cooling, chop the red and green peppers and the onion into small ½-inch dices.


Cut/slice the corn kernels off the cobs and into a large bowl. Add the black beans, chopped vegetables and herbs. Toss together.


In a small bowl, whisk together the red wine vinegar with the sugar, garlic powder, onion powder, and salt. Slowly whisk in the olive and canola oils.


Pour the vinaigrette over the salad and gently toss together to coat. Taste for seasoning and serve chilled or at room temperature. This can be made up to a day ahead.

And bon appétit!

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