Black Bean Corn Salad

Looking for the perfect summer salad? Try this summer black bean corn salad on its own or with tortilla chips. This salad is a great way to enjoy Michigan black beans and corn.

Join Chef Omar Anani at Plymouth Farmers Market on September 24th from 10 am – 12 pm as part of the What’s Cookin’? Farmers Market Cooking Demo series with Genisys Credit Union. Get the schedule of demos here!

Black Bean Corn Salad Recipe

SALAD

  • 2 cups dried black beans

Soaked over night and simmered in fresh water. When the beans are done cooking, salt the water and let the beans rest and cool in the liquid to absorb the salt.

Pro Tip from Chef Omar: If you add the salt while cooking, the insides of the beans will take much longer to cook.

  • 4 ears of corn, grilled and cut off the cob
  • 2 red bell peppers, fire roasted, peeled and diced into small dice
  • 1/2 medium red onion, small diced

Pro Tip from Chef Omar: Soak the onions in cold water to remove astringency for 5 min, replacing the water halfway through. 

  • 2 jalapeños, small dice

Pro Tip from Chef Omar: The heat comes from the ribs and seeds, so if you don’t like heat, just scoop them out for a mild salad. 

  • 1/2 cup cilantro, chopped 

Pro Tip from Chef Omar: Cilantro has a genetic marker in humans that makes it taste like soap or metal.  If you’re one of those people, replace the cilantro with parsley, or just omit. 

Optional add ins: diced tomatoes, avocado, cucumbers, etc

DRESSING

  • 2/3 cup extra virgin olive oil
  • 1/2 cup lime juice
  • 4 tablespoons honey, or replace with 1 tbsp sugar. 

Pro Tip from Chef Omar: honey has half the sweetening power of granulated sugar.  Vegans can substitute with an equal amount of agave. 

  • 1 Tbsp cumin, ground
  • 3 garlic cloves, minced
  • salt and pepper, to taste

Place salad ingredients in a bowl.  Mix dressing and pour over the salad, mix and serve. 

Recipe courtesy of Chef Omar Anani of Saffron de Twah in Detroit.

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