Easy Sweet Corn and Bean Salad

This is the quickest and best tasting one-dish-meal that I prepare.  In the summer when I can get locally produced fresh sweet corn, this is on my table for at least a couple of times every week.  It takes very little time to prepare and is nutritionally well balanced.  A bowl of this salad is great by itself for a quick lunch or you could use it as a side dish for a BBQ party.  The bright colors of the bell peppers and corn contrasted with the black beans make it a feast for the eyes and the belly!


  1. One 15.5 oz can of Black beans
  2. Two ears of fresh corn
  3. One tablespoon of sugar
  4. ½ teaspoon salt
  5. 1 tablespoon of cumin seeds
  6. ½ fresh lemon
  7. ¼ teaspoon of red pepper flakes
  8. 3 tablespoons of pickled Banana peppers
  9. ¼ fresh red bell pepper
  10. ¼ orange bell pepper
  11. 3-4 tablespoons of fresh chopped cilantro leaves
  12.  2 tablespoons of extra virgin olive oil


  1. Open the can of black beans and pour the beans into a colander/sieve.
  2. Wash the beans under a steady stream of cold water and set aside to drain all the water out.
  3. Shuck the two ears of corn and roast them gently over an open flame for 3-4 minutes (you can also boil the corn in hot water for 5-6 minutes to cook the corn kernels.
  4. With a sharp knife, cut the kernels off the corn cob and place in a large mixing bowl.
  5. Dice bell peppers and the pickled peppers into small pieces and mix with the corn kernels in the mixing bowl.
  6. Also chopped cilantro leaves and the drained black beans to the mixing bowl.
  7. Add the juice of half a lemon, sugar and salt to the contents of the mixing bowl.
  8. In a small sauce pan, heat the olive oil over low heat and add the cumin seeds.
  9. Let the cumin seeds cook in the oil for a minute or so (till you smell the roasted cumin smell).
  10. Add the red chili flakes to the oil and turn the heat off.
  11. Add the oil, cumin and chili flakes to the mixing bowl and mix the contents thoroughly.
  12. Taste the salad and adjust for the balance of sweet, sour and savory according to your preference.
  13. Serve the salad at room temperature or chilled.

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  1. Permalink Submitted by Sharon S. on Wed, 22/02/2012 - 05:38

    Hi Shabnam!! I saw Simmy’s tweet about your blog and just HAD to come by and check it out. I’m so excited to try some of your recipes. I LOVE the photographs and how well you demonstrate and explain each step. :0)

    • Permalink Submitted by Shabnam on Wed, 22/02/2012 - 16:48

      Hi Sharon! I am so happy that you like my blog! If you try anything, could you please send me some feedback…also if you don’t mind – would you be willing to share the link with your friends and family? I hope all is well with you all!!! do you still go to Peabody? I miss those days…Sim’s in college already and my son will leave this fall!!!! best wishes!

    • Permalink Submitted by Shabnam on Wed, 22/02/2012 - 17:11

      Ooops, Sharon I forgot to mention that I have a facebook page for the blog – FlavorNspice and if you “like” it, you can get regular updates on whatever I post next 🙂

  2. Permalink Submitted by Shilpa Patel on Wed, 22/02/2012 - 15:54

    sounds delicious! I make a salad with black beans, cucumber, tomatoes and peppers, seasoned with just lemon juice, salt and pepper – sometimes a little jalapeño and of course tons of cilantro. I will try adding the roasted corn and doing a little tadka.

    • Permalink Submitted by Shabnam on Wed, 22/02/2012 - 16:49

      Do try this one Shilpa – I love it because of the sweet-and-sour balance in it that comes from the sweet corn, sugar and the tartness from the lemon juice and the pickled peppers! And it takes 5 minutes to make – which is always a great incentive for me 🙂

  3. Permalink Submitted by Lakshmi on Wed, 22/02/2012 - 16:57

    This looks easy and inviting! Yum

    • Permalink Submitted by Shabnam on Wed, 22/02/2012 - 17:10

      Hi Lakshmi – it IS super easy!!! Try it 🙂

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