creamy corn/black bean salad

I made this for the first time a few weeks ago, and I've ended up making it once a week since. Using corn on the cob makes the process a little more detailed, but I love fresh corn, and it's so abundant right now in North Texas. It's such a simple dish, but it's packed full of flavor!


1 can black beans, rinsed
5-6 ears of corn, shucked
1/4 cup red onion, minced
1 jalapeno, minced
1/2 cup cilantro, chopped
1/2 cup greek yogurt
1 tbsp. olive oil
1 lime, juiced
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. chili powder

directions:Boil the corn until it's soft, about 10 minutes. Drain, and allow to cool. Cut the corn from the cob. (tip: this doesn't make a huge mess if you place one end of the cob inside of a large bowl, so that it's upright, and cut, so that the corn coming off will just fall into the bowl.)

Stir in the black beans, onion, jalapeno, & cilantro. 

In a separate bowl whisk together the greek yogurt, olive oil, lime juice & seasonings. Pour over the salad, and stir.

Serve immediately, or chilled.

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  1. This salad looks way yummy! I just finished reading that link you posted about the imaginary toddler on Pinterest! So funny!! Xo

  2. Ooh that looks good. I make something similar pretty often, except it has red peppers and does not include the yogurt. Making it creamy sounds like it would be super yummy and may appeal to the kids a bit more. I'm going to try! Oh how I adore corn on the cob season.