Black beans and Summer Corn Salad
Recipe type: Salad
Cuisine: Food is medicine
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
  • 1 & ½ cups black beans, soaked overnight (can substitute 3 cups canned black beans)
  • 2-3 inches of kelp sea vegetable
  • 3 ears fresh corn
  • 1 large green pepper, seeded and diced
  • 1 large red pepper, seeded and diced
  • 2 serrano chili peppers or jalapeno peppers, seeded and minced
  • 1 red onion, peeled and minced
  • 2 garlic cloves, peeled and minced
  • ¼ cup parsley, minced
  • ¼ cup cilantro, minced
  • 2 tsp. cumin powder
  • 1 & ½ tsp. sea salt
  • 3 tbsp. white wine vinegar
  • Juice and zest of 1 lime
  • ½ cup extra virgin olive oil
  1. If using dried beans, soak overnight and then discard the bean soaking water.
  2. Bring beans and 3-4 cups fresh water to a boil.
  3. Skim the foam that rises to the top.
  4. Reduce heat to simmer, add kelp, and cover.
  5. Simmer 45 minutes.
  6. After 45 minutes, add 1 tsp. tea salt and simmer additional 30 minutes or until beans soften.
  7. Drain cooked beans and set aside.
  8. Bring a pot of salted water to boil. Add fresh corn and cook 5-6 minutes.
  9. Let the corn cool and then remove kernels from the cob.
  10. In a large bowl, combine beans, corn, green pepper, red pepper, hot peppers, onion, parsley and cilantro.
  11. In a small mixing bowl whisk vinegar, lime juice and remaining ½ tsp. sea salt. Add the olive oil into the dressing and whisk until combined.
  12. Pour dressing on top of salad and toss evenly.
Recipe by Andrea Beaman at