Corn Off the Cob and Black Bean Salad
  • 4 ears sweet corn, cut off the cob
  • 1 - 15 oz can black beans, rinsed
  • 1 large tomato, seeded and diced
  • 1/2 red onion, diced
  • 1/2 cup cilantro, chopped
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  1. Cook corn in boiling water for 12 minutes. Once the corn is cool enough to handle, use a sharp knife and cut corn off the cob. Use the back of your knife and run the knife up and down the cob to remove the last bits of corn clinging to the cob.
  2. Meanwhile rinse black beans and let drain until almost dry. Remove seeds from tomato and dice into 1/2 pieces. Dice onion. Rough chop washed cilantro.
  3. Mix corn, black beans, tomatoes, onions, and cilantro in a large bowl. Drizzle with olive oil and season with salt and pepper.
Recipe by Stories from the Farm | A Food Blog at