Corn, Black Bean and Tomato Salad

By Dixie Elliott

Corn, Black Bean and Tomato Salad
Corn, Black Bean and Tomato Salad recipe, brought to you by MiNDFOOD.

This salad of in season corn, black beans and tomato goes well with chargrilled steak or lamb cutlets. It’s ideal for a quick and easy meal with friends.

Serves 4

3 cobs of corn

400g can black beans, drained and rinsed

2 large Roma tomatoes

1 large firm ripe avocado, peeled and diced

1 small red onion, thinly sliced

1 bunch coriander

lettuce cups

1 lime, halved, to serve

1 long red chilli, sliced, to serve


¼ cup extra virgin olive oil

2 tbsp lemon or lime juice

½ tsp dried chilli flakes

salt and pepper

1. Put cobs of corn into a saucepan and cover with water. Place over a high 
heat and bring to the boil. 
Reduce heat and simmer 
for 5 minutes or until tender. Drain and rinse under cold water. Remove kernels from corn and place into a large bowl with beans.

2. Cut tomatoes in half lengthways and remove pulp. Discard pulp and dice tomatoes. Add to corn with avocado and onion. Add coriander leaves to salad, reserving ¼ cup of leaves.

Finely chop reserved leaves and put into a jug. Add oil, juice, chilli, salt and pepper. Whisk until combined. Add to salad and toss until combined.

3. Serve in lettuce cups with a halved lime and some sliced chilli on the side.


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