Boistfort Valley Farm
Community Supported Recipe Box

Black Bean, Corn, and Tomato Salad


  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • one 15-ounce can black beans, rinsed and drained
  • 1 cup cooked fresh corn kernels (from about 2 ears)
  • 5 grape or cherry tomatoes, chopped
  • 1 scallion, minced
  • 2 tablespoons minced fresh cilantro
  • a pinch cayenne
  • 4 large lettuce leaves, rinsed and spun dry


dish: salad
season: fall

In a bowl whisk together lemon juice, oil, and salt to taste. Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste and let salad stand, stirring once or twice, 15 minutes for flavors to develop. Line 2 plates with lettuce and divide salad between them.

Adapted from Gourmet, June 1995