Summer isn’t over yet: Corn and Black Bean Salad

I know we’re all getting sick of our summer outfits, and are looking forward to fall, but keep those riding boots in the closet; there are still a couple weeks of summer left!

And, try & resist the urge to buy fall/winter foods like squashes, pumpkins & root vegetables; there are plenty of summer foods still in season such as:

Sweet Corn
Bell peppers
Concord grapes

On Saturday morning, I made my first trip to St.Lawrence market (in the pouring rain!) since I’ve been back, and bought some beautiful sweet Ontario corn, and bell peppers and made a great sweet corn & black bean salad.

A few health benefits of sweet corn (local or organic):

-a source of ferulic acid, which is an antioxidant that can help prevent cancer & premature aging, and the best part: the health benefits are retained during the cooking process
-great source of fiber, which is important for healthy digestion
-a great source of B vitamins, which is important for overall health, and is a natural source of energy

Don’t buy canned or frozen corn, it doesn’t taste nearly as good, and if it’s from the U.S. is most likely genetically modified. Go for the real deal while it’s still in season – you won’t be sorry!

Fresh Sweet Corn and Black Bean Salad
Makes: 6-8 servings

4 cobs sweet Ontario corn (boiled & cut off the cob)
2 cans black beans (drained & rinsed well)
2 bell peppers diced
½ cup chopped cilantro
1 clove garlic minced
Half small onion or 1 shallot diced
2 avocados diced
¼ tsp cayenne
½ tsp cumin
2 tsp sea salt
1 tbsp raw or coconut palm sugar
6 tbsp fresh lime juice
9 tbsp extra virgin olive oil


Boil corn for 8 minutes or until you can smell it. Remove from pot, and set aside to cool. Once cooled, slice fresh corn off the cob.

Combine all ingredients in a large bowl (except for the avocado), and let marinate in the fridge for a few hours or overnight.

Stir in chopped avocado right before serving – enjoy!

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