Black bean, corn and tomato salad

I first made it for a summer outing to a friend’s house some years back. When I asked what I could bring he said “a salad”. Nothing like a narrow set of parameters. My goal was something that didn’t contain mayo since I knew it would need to sit out for some time.

Black Bean, Corn and Tomato Salad

4 Tbsp red wine vinegar
2 cloves minced garlic
1/4 tsp salt
8-10 Tbsp extra-virgin olive oil
fresh ground black pepper to taste
1 16 oz pkg. frozen corn, defrosted
2 15 oz cans Goya black beans, drained and rinsed
16 oz. cherry tomatoes, halved
1/3 cup of chopped basil


Mix together the first 3 ingredients in a large bowl.
Whisk in the olive oil and black pepper until well combined.
Add the corn, black beans, tomatoes and basil; stir well so that the dressing coats everything.


This recipe is based on one from Joy of Cooking. They add 2 cups of chopped onion – I tend to leave it out because I think it is too heavy handed. They also call for fresh corn kernels – too much work in my opinion.

This salad is particularly good if you make it the night before and allow the flavors to mingle. If you do this leave the tomatoes & basil out until you are ready to serve. Bring the salad back to room temp before serving.