Corn Salad with Black Beans


1 TB canola oil
5 ears Jersey Fresh corn, kernels cut from cobs
¼ tsp kosher salt
1 cup cooked black beans
½ cup Jersey Fresh cherry tomatoes, halved
2 TB Jersey Fresh scallions, sliced
¼ cup Jersey Fresh cilantro, chopped
¼ cup lime juice
Tortilla chips, optional for serving
Pinch cayenne pepper
½ cup grapeseed oil


1. Heat the canola oil in a large, wide sauté pan. Add the corn kernels and sweat over medium-low heat, season with salt.
2. After a few minutes, once the corn is bright yellow, warmed through and tender, transfer into a large mixing bowl.
3. Add the rest of the ingredients to the sautéed corn and mix well to combine.
4. Allow the salad to sit for a couple of hours before serving with tortilla chips (optional)

Jersey Fresh Product(s) Used: Corn Herbs Scallions Tomatoes

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