Fresh-Pressed Olive Oil Club

Black Bean and Corn Salad

Black Bean and Corn Salad

This colorful side dish is potluck-worthy, and with the addition of sliced grilled chicken, pork, or steak, is substantial enough to serve as a main course. Diced avocado is an optional ingredient. If you’re short on time, substitute canned black beans (drained, thoroughly rinsed, and drained again) for the dried.


  • 1 pound dried black beans
  • 1 small onion, peeled
  • 1 small carrot, peeled
  • 1 bay leaf
  • 3 cloves garlic, unpeeled
  • 1 teaspoon sea salt
  • 2 ears grilled or boiled corn, kernels cut off
  • 2 grilled red peppers, finely diced
  • 8 green onions, white and green parts thinly sliced
  • 1/3 cup coarsely chopped cilantro
  • 4 tablespoons extra virgin olive oil
  • Juice of 2 limes
  • 1/2 teaspoon chili powder, or to taste


Step 1

Place the beans, onion, carrot, bay leaf, and garlic in a large saucepan and add water until the beans are covered by about an inch. Bring to a boil, then partially cover and reduce the heat to low. Simmer until the beans are almost tender, about 2 hours, adding water as needed.

Step 2

Add the salt and continue cooking until tender. Drain the beans, discarding the onion, carrot, garlic, and bay leaf.

Step 3

In a large bowl, combine the beans, corn kernels, red pepper, green onions, and cilantro. Stir in the olive oil, lime juice, and chili powder, and adjust the seasoning. Serve warm or at room temperature.

Serves 8 to 10 — Recipe adapted from the Los Angeles Times, June 23, 2004