black bean & corn salad


Friends, it is hot out. It’s so hot that I haven’t worn pants in days and proper shoes (as opposed to sandals) feel like torture. There are three AC units in my tiny apartment, but even they are not meeting our cooling needs. If I could camp out in the freezer I totally would.


Turning on the oven? Yeah. That’s not happening anytime soon. Our gas stove and I are in a fight and won’t kiss and make up until this heatwave breaks. So, what’s a hungry gal to do for dinner?


Black bean & corn salad, friends. Say it with me! It’s sweet and tangy, filling, and suitable for eating on it’s own or spooned over salad. You could aslo serve it with rice BUT PLEASE FOR THE LOVE OF GOD USE A RICE COOKER SO THAT YOU DON’T HEAT UP YOUR APARTMENT.


Sorry, this weather is making me a little crazy. I’ll just be over here eating salad in front of the open freezer. Don’t mind me.


Black Bean & Corn Salad

makes 2-4 servings

  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can yellow corn, rinsed and drained
  • 1 green bell pepper, diced
  • 1 small red onion. thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon white rice vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons mustard powder
  • salt and pepper to taste

In a large bowl, whisk together garlic, olive oil, vinegar, and mustard poder. Add beans, corn, onion and bell pepper. Mix to combine. Chill in the fridge for at least an hour, allowing flavors to fully combine. Serve cold.



  1. Pingback: let’s talk about salad | BATCH-22

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