A simple summer salad that can be a complete meal for lunch and is easy to take on the go. Fresh leftover grilled corn makes this dish even better. Most any vegetables that are available and tasty raw will dice up nicely in this salad.

Ingredients

• 1 corn on the cob, cooked and kernels cut off about 1 cup
• 1½ cup black beans, or a full can, rinsed and shaken dry
• 1 cucumber, small, dice, only peel if the skin is bitter
• 1 bell pepper, small, dice
• 1 cup cherry tomato, or diced fresh tomatoes
• ¼ cup sweet onion , finely chopped or green onions
• 2 tablespoons fresh herbs, chopped, such as basil, parsley or oregano
• 2 tablespoons olive oil, extra virgin, more to taste
• 1 tablespoon balsamic vinegar, more to taste
• 1 pinch salt, to taste
• 1 pinch black pepper

Featured Meals

This recipe has been featured in the following meals:

• Black Bean & Corn Salad
• Black Bean & Corn Salad with Veggies & Dip
• Fire + Ice Tomatoes, Black Bean + Corn Salad with Watermelon Salad