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Black bean corn salad

If what you are looking for the right combination of flavor and nutrition, you have found the ideal recipe. Roasted vegetables with Isadora® beans over a crunchy tostada.





  • 1 pkg. Isadora® black beans
  • drained
    4 ears fresh corn
  • shucked and silk removed
    1 pint cherry tomatoes
  • halved or quartered if large
    1/3 cup red onion
  • minced
    ½ fresh jalapeno
  • seeded and finely minced
    ½ cup cilantro
  • packed lightly and coarsely chopped
  • Dressing:
    1/3 cup olive oil
    3 TBS. fresh lime juice
    1 clove garlic
  • peeled and diced
    3/4 teaspoon salt
    ¼ teaspoon pepper

How to Cook

  1. 1 Cook corn in boiling water for about 5 minutes. Drain and cool. Cut corn off the cob; use the back of the knife to scrape the delicious inner kernels from the cob.
  2. 2 Combine corn, tomatoes, Isadora® beans, red onion, jalapeno and cilantro in a large bowl.
  1. 3 Place the garlic and salt in the bottom of a small bowl. Use the back of a wooden spoon to crush the garlic and salt together. Add the olive oil, lime juice, and pepper then add to the vegetables and mix gently. Check seasonings and add salt, pepper or additional lime juice if needed.

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