Spicy Corn, Tomato And Black Bean Salad – a delicious recipe with corn, black beans, tomatos, shallot, clove garlic, pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Boil a pot of water large enough to fit the two ears of corn. Add the husked corn ears to the water, wait for it to come back to a boil, cover, turn off heat and set a timer for 10 minutes. This is a foolproof method for cooking corn and gives you plenty of time to complete step 2.
2
Put the black beans and diced tomato in a colander to drain off all excess liquid. Finely dice the shallot, garlic and jalapeno and add to a serving bowl with the fish sauce, red wine vinegar and oregano. Stir to combine.
3
When the 10 minutes is up for the corn, remove the ears and dry well in paper towel. Cut the kernels off with a sharp knife, add to the serving bowl along with the drained black beans and tomatoes. Stir together and add sea salt and fresh cracked pepper to taste.
190
kcal
Calories
2
g
Fat
37
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 ears fresh picked corn, 1 can black beans, 2 medium heirloom tomatos, 1 shallot, and more.
Yes, Spicy Corn, Tomato And Black Bean Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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