Black Bean, Corn & Tomato Salad

A well-balanced late summer salad with lots of in-season vege filled with fibre and plant protein.  Great served as is, with a miso jalapeno satay; as part of a plant-forward taco feast or with beef & kale burgers.

  • Serves 4-6
  • Cooks in 25 mins
  • Prep time 15 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Digestion

    Digestion is an important part of our nutrient absorption & natural detoxification. Recipes have ingredients that support the digestive system.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Vitamins Minerals
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

Ingredients

Select ingredients ✔️ add grocery list

  • 2 cobs corn - in husk
  • 1 can black beans - drain + rinse
  • 1 - 2 watermelon radish - peel + dice
  • 1 scallion - fine sliced
  • 2 cups cherry tomatoes - halved
  • 2 sprigs fresh basil leaves
  • 1 tbsp olive oil - optional
  • 1 tbsp vinegar - white balsamic | wine | rice
  • 2 pinches sea salt flakes
  • 1 jalapeno - sliced
✔️ Adds to list
Loading
Print

Method

Black Bean, Corn & Tomato Salad

 

COOK CORN whole in the husk.   Trim off long leaves & corn silk – see photo.  TURN on oven 400F | 200C and place corn cobs on the middle shelf of cold oven – SET timer 25 mins – the corn will cook as the oven heats up.  Remove from oven after 25mins and let cool in the husk until cool enough to handle.

 

DRAIN & rinse black beans.

 

PEEL cooled corn – stand vertically on a chopping board and slice down, cutting kernels off the cob using a chef’s knife.

 

DICE watermelon radish.  SLICE cherry tomatoes in half and some in quarters.

 

PLATE beans + radish + scallions + corn.  SCATTER over sliced tomatoes, jalapenos + basil leaves.

 

SPRINKLE with vinegar and salt, oil (optional)  

 

SERVE as is, with Basil Pesto or Basil, Kale & White Bean Whip or Miso Jalapeno Satay Sauce or Lemon Dijon Mustard or Cashew Sour Cream.

 

STORE covered in the fridge for a few hours before serving.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP & ADD vegetables like radishes, pattypan squash, kohlrabi, cucumber.

 

ADD HERBS use chives, parsley, opal basil, mint, dill, fennel, nasturtium flowers.

 

SWAP Black beans for cooked green beans, other beans, lentils or quinoa.

You might also like

Member Recipe

Blueberry, Red Currant & Daylily Salad
Chef's Table Whole Plant Life

Member Recipe

Green Bean & Radish Salad with Toasted Garlic
Chef's Table Whole Plant Life

Member Recipe

Grilled Zucchini & Cumin Scented Black Bean Salad
Chef's Table Whole Plant Life

Member Recipe

Tomato, Cucumber & Summer Squash Ribbon Salad
Chef's Table Whole Plant Life