Summer Corn and Black Bean Salad

So simple. So delicious. Summer perfect.

Summer Corn and Black Bean Salad

Course: Side Dish
Author: The Mill Town Kitchen


  • 5 ears Corn
  • 1 can Black Beans (drained and rinsed)
  • 1/4 Red Onion (chopped)
  • Zest of One Lime
  • Cilantro


  • Shuck and wash your 5 ears of corn and dry well
  • Char your corn cobs in a dry skillet on high heat, turning occasionally
  • Once charred, cut off the kernels and place into a bowl (I find the best way to do this is to lay the corn down and slice off the kernels with a sharp knife – this way they don’t fly all over)
  • Add your drained and rinsed beans, chopped onion, lime zest and cilantro to the corn and toss well
  • Taste for seasoning – When you use fresh and in season corn, you may find that you don’t need any salt/pepper at all!

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