Zesty Black Bean, Corn and Cucumber Salad

| June 19, 2007 | 0 Comments

The good news is that I had tremendous success grilling clams in beer on my parents’ gas grill this weekend. The bad news is I forgot my camera and have zero photo evidence to show for it. So how to grill clams on a gas grill will be a story for another day, I guess. Perhaps next week. They were really good.

I’ve been craving some unusual things lately, but the combination that surprised me the most was a light black bean and corn dish. Cold. These just aren’t ingredients I mix together under ordinary circumstances. And when I do, they are usually mixed up hot in a Southwest flavored dish. Not so with this. Instead it’s a salad with a light dressing. The result was tasty – and my mother enjoyed it a lot too so it’s not just for pregnant folk.

Zesty Black Bean, Corn and Cucumber Salad

Yield: serves 4


1 cup black beans
1 cup corn
1 cup diced cucumbers
3/4 cup feta, crumbled
1/8 cup lemon juice
1/4 cup olive oil
1/8 tsp cayenne pepper
1/4 tsp salt


  1. Combine the black beans, corn, cucumbers and feta in a bowl.
  2. Stir together the lemon juice, olive oil, cayenne pepper and salt. Pour over the black bean mixture.
  3. For best results, chill for several hours before serving.
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Category: Healthy Life, salad

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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