Corn, Black Bean & Tomato Salad

  By Debbie Devore  ,

October 26, 2015

This simple salad is good any time of year, but especially when made using fresh tomatoes and sweet corn.

Warning: A non-numeric value encountered in /home/customer/www/ on line 97


4-6 ears of corn, cut from cob (raw, grilled or cooked) (if using frozen use 1 ½ to 2 lbs. of cooked organic)

20 cherry tomatoes, whole, cut in half or quartered depending on size

1 cup cooked black beans, rinsed well if canned

1 to 2 jalapeno peppers with seeds removed, sliced

8 long basil leaves

Fresh oregano

2 T extra virgin olive oil

1 T red wine vinegar

Sea salt and cracked pepper to taste


Combine the corn, tomatoes and black beans in a bowl. Mix the oil and vinegar together in a small bowl and drizzle over salad. Toss.

Add fresh herbs and season to taste with salt and fresh pepper.

This recipe is from the Almost Vegan Cooking School