black bean corn salad

Black Bean Corn Salad

This fresh, tangy, festive dish packs well for a picnic.


  • 4 baby cucumbers, peeled and chopped
  • 2 16-ounce cans black beans, rinsed and drained
  • 2 cups cooked frozen or fresh corn
  • 4 Italian plum tomatoes, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 4 green onions, including green
  • 2 jalapeño peppers, seeded and finely chopped
  • 2 tablespoons red wine vinegar
  • 2 teaspoons ground cumin
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh cilantro leaves
  • Sea salt and freshly ground pepper to taste


In a medium bowl, combine beans, cucumbers, corn, tomatoes, bell pepper, onions and jalapeño pepper. In a small bowl, mix vinegar, cumin and mustard. Slowly whisk in oil until well blended. Pour the dressing over the bean mixture; stir in cilantro and season to taste with salt and pepper. Cover and refrigerate at least one hour. To serve, bring to room temperature. Serves 8–12.

Photo(s) by Todd Zawistowski