SUMMER BLACK BEAN & CORN SALAD
PREP TIME
15 Minutes
COOK TIME
30 Minutes (chill time)
SERVES
6
LEVEL
Easy
ABOUT THE RECIPE
Simple ingredients, thoughtfully prepared, are often the most memorable. This vibrant Black Bean & Corn Salad celebrates the season with sweet corn, fresh basil, and a light vinaigrette—bringing fresh flavor and effortless elegance to the table.
INGREDIENTS
3 cups black beans, rinsed and drained
1½ cups sweet corn (fresh, frozen and thawed, or grilled)
1 cup finely diced red onion
¼ cup fresh basil, thinly sliced
3 tablespoons Oliva™ Italian Extra Virgin Olive Oil
2–2½ tablespoons red wine vinegar
1 teaspoon Trapani™ Fine Sea Salt, plus more to taste
½ teaspoon freshly ground Quartet™ Peppercorn Medley
1 teaspoon fresh lemon zest (optional)
PREPARATION
In a large bowl, combine the black beans, corn, red onion, and basil.
In a small bowl, whisk together Oliva™ Italian Extra Virgin Olive Oil, red wine vinegar, Trapani™ Fine Sea Salt, Quartet™ Peppercorn Medley, and lemon zest.
Pour the vinaigrette over the salad and toss gently until evenly coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Toss once more before serving and adjust the seasoning to taste.
serving tip:
Prepare the salad a few hours in advance to allow the flavors to meld. Just before serving, toss gently and finish with a drizzle of Oliva™ Italian Extra Virgin Olive Oil, a pinch of Trapani Fine Sea Salt, and a few fresh basil ribbons.