Corn and Black Bean Salad

This very colorful south of the border inspired salad is tossed with a lime juice dressing. Great with grilled burgers or sausages.



1 tablespoon olive oil

2 cups frozen or fresh corn

1 large clove garlic, minced

1 cup grape tomatoes, halved

1 (15 ounce) can black beans, rinsed and drained

1/2 cup red bell pepper, diced

2-3 teaspoons chopped jalapeno pepper (to taste)

2 tablespoons fresh cilantro, chopped

1/4 cup scallions, white and light green parts only, chopped


1/4 cup fresh squeezed lime juice

1 tablespoon olive oil

2 tablespoons red wine vinegar


1/2 teaspoon ground cumin

1/4 teaspoon salt

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


In a large non-stick skillet heat 1 tablespoon olive oil. Add corn and sauté for 5 minutes. Stir in garlic and sauté another 3 minutes or until corn begins to brown. Remove from heat and cool. Place in a large bowl. Toss with remaining salad ingredients.

In a small bowl whisk together all dressing ingredients. Pour desired amount of dressing over salad, toss and let sit at least 15 minutes before serving or refrigerate until ready to serve.
Serves: 4-6