Black Bean and Fresh Corn Salad

Delicious and colorful; the textures and flavors of this beautiful and inviting salad are splendid together. And very easy to make!

Photo by Bruce Barone.


2 cups cooked or canned black beans, drained (I used canned, GOYA)
2 cups cooked corn kernels, drained (I used corn right off corn-on-the-cob)
2-3 tomatoes, seeded and diced (I used a variety from my garden!)
1 Cubanelle pepper, seeded and diced (From my garden.)
1 Jalapeno pepper (seeded and diced (From my garden.)
1 small Vidalia onion, minced
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
salt and freshly ground black pepper


Mix all the ingredients together about an hour before serving to blend flavors. Garnish, if desired, with parsley or cilantro. Serve on lettuce or as a colorful relish.

I served it on lettuce and basil from my garden, along with grilled asparagus and grilled hamburgers:

Photo by Bruce Barone.

~~Based on a recipe from “Recipes from a Kitchen Garden,” an outstanding cookbook!!!

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