Black Bean, Corn, and Tomato Salad



Dressing Ingredients


  1. In a medium bowl, gently mix together the corn, black beans, cilantro, red onion, jalapeño pepper, and cherry tomatoes.
  2. In a small bowl whisk together lime juice, lemon juice, olive oil, garlic, cumin, thyme, salt, and black pepper.
  3. Add lime and spice dressing to black bean mixture; toss and serve.


Serves 4 to 8 people.

This side dish goes well with my chicken enchiladas with pumpkin sauce, chicken enchiladas verde, or my chicken enchiladas rojas recipes.

Do Ahead Tip: Make this salad and hour or two before serving and refrigerate.

Categorized in

Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).