Sweet Corn and Black Bean Salad


  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen sweet corn kernels, thawed
  • 3 medium tomatoes, seeded and chopped
  • 1–2 roasted bell peppers, seeded and chopped
  • 1/2 medium red onion, chopped
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 serrano chile, chopped fine
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons freshly squeezed lime juice ( you can also add a Tblsp of EVOO)
  • cilantro leaves, for garnish


Mix all the ingredients together, squeeze lime juice over salad and let sit in refrigerator to let all the flavours develop for about an hour or so. This salad is also delish on a warm tortilla with garnishes of your choice. I always add Cayenne Pepper.

Recipe by Melissa Thomas