Zesty Black Bean and Corn Salad Recipe

This salad is good on its own or as a filling in a Southwestern wrap. Make the salad the night before your hike.


  • 2 teaspoons vegetable oil
  • Cooking spray
  • 2 garlic cloves, minced
  • 2 1/2 cups fresh corn kernels (about 4 large ears)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 tablespoon extravirgin olive oil
  • 2 tablespoons red wine vinegar
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 cup halved grape tomatoes
  • 1 cup diced red bell pepper
  • 3/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced seeded jalapeño pepper
  • 1 tablespoon chopped fresh oregano
  • 1 (19-ounce) can black beans, rinsed and drained


Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add corn; sauté 8 minutes or until browned. Remove from pan; cool completely. Combine juice and next 4 ingredients (lime juice through salt), stirring with a whisk. Combine corn mixture, tomatoes, and remaining ingredients. Drizzle juice mixture over corn mixture, and toss gently to coat.