Apr 222015

Thai Style Black Bean Salad

In celebration of National (Jelly) Bean day we thought we’d celebrate our own kind of beans with this Thai-Style Black Bean Salad. True, it’s not exactly the same as a bowl of jelly beans but it’s as colorful and it has an Asian zestiness that you can’t stop eating. It’s also close to a no-cook dish and would be if you simply planned ahead and let the corn thaw in the refrigerator overnight, so we’re saying it is. Either way this is an incredibly flavorful salad that pairs well with all kinds of foods especially pork and chicken. You can swap fresh or leftover corn for frozen, two ears would do it—roasted would be exceptional!

Level: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Chopping, Mincing, Measuring, Mixing
Garden Candy Basics - fundamental vegucation for everybody!

Thai Style Black Bean Salad


1 cup frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 small onion, chopped
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon lime juice
2 garlic cloves, minced
1 teaspoon minced fresh ginger root
1/2 teaspoon salt


Cook corn according to package directions. Transfer to a bowl; add the beans, onion, red pepper, cilantro and jalapeno.
In a separate small bowl, whisk the oil, vinegar, lime juice, garlic, ginger and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

Latest posts by Christine (see all)

Leave a Reply

Your email address will not be published. Please enter your name, email and a comment.