I was looking for a light summery salad and this black bean salad hit the spot. For my South African friends, black beans are a specific mexican bean. They are not just dark beans. They can be hard to find, but Spar tends to have them. This salad is very light, refreshing, guilt-free, slightly tangy and absolutely delicious.


Just a note – if you don’t like red onions, you can very easily omit them from this recipe without sacrificing this recipe.


  1.  2 medium sized bowls (one for the sauce and 1 to hold  the chopped ingredients)
  2. 1 cutting board
  3. 1 medium saucepan
  4. 1 can opener
  5. 1 large knife
  6. 1 collander
  7. 1 spoon

Preparing the Salad

  1. In one bowl, add your olive oil.
  2. Add the red wine vinegar
  3. Add the minced garlic
  4. Black Bean Corn Salad olive oil garlic and vinegar
  5. Add salt and black pepper and mix well.
  6. Slice your basil and dice your cilantro and add to the mix.
    Black Bean Salad basil
  7. Cut the corn kernels from the ears of corn
    Black bean corn salad cut ears of corn
  8. Put the kernels in the saucepan, add enough water to cover, and boil for 5 minutes
    Black Bean Salad Cooking Corn
  9. While that is cooking, dice your onions and halve your cherry tomatoes
    Black Bean Salad Onions and Tomato
  10. Add them to the bowl with the sauce
  11. Remove your corn from the stove, drain it in the colander, and rinse under cool water until cool.
  12. Drain and add to the bowl with the sauce.
    Black Bean Salad corn added
  13. Mix with the spoon until everything is coated
  14. Open your can of black beans
  15. Drain them in the colander and then rinse under cool water until the sauce is completely gone.
    Black Beans
  16. Then add to the salad.
  17. Mix gently, just a few turns with the spoon until mixed. You don’t want the beans to start breaking apart.
    mixing black bean salad
  18. When you’re done you should have this:
    Black Bean Salad