Black Bean Salsa Salad

This is a tried and true recipe from Fast and Healthy Magazine, May/June 1997. We've been enjoying this for years.


2 cups corn, cut from cob
2 cups tomatoes, chopped (3-4 medium)
2 cups cucumber, seeded, peeled, chopped (1 or 2 large)
3/4 cup onion, finely chopped
3/4 cup cilantro or parsley leaves, freshly chopped
1 1/2 cups green pepper, chopped
3 poblano chiles or 2-3 jalapenos seeded, finely chopped
2 cups black beans, drained
1/2 cup cider vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons sugar
1/2 teaspoon salt

1.  Drop corn in a pan of boiling water for 30 seconds and remove to a strainer to drain. (optional)
2.  In a large bowl combine cooked corn, tomatoes, cucumbers, onions, cilantro, peppers, beans and vinegar; mix well.
     Let stand at room temperature for 30 minutes to blend flavors. or refrigerate until serving time.
3.  Just before serving, in a smal bowl, combine oil, sugar and salt; mix well. Add to salad; toss gently.
12 (3/4 cup) serving 100 calories, 4 grams fat, 3 grams protein

I always double this so we can eat it for a few days, cool and delicious!

Tip: How to Prep Asparagus

When you get asparagus in your CSA, it's going to be so much fresher and more tender than the often tough and woody stalks you'll find in the grocery store. The "proper" technique for removing the tough end is to hold the end and the lower part of the stalk and bend until it snaps.Read more


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Josh Allen, Companion Bread, St. Louis MO
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