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Corn and Black Bean Salad with Romaine Leaves

Perfect for a picnic or a summer barbecue, this salad is easy to throw together at the last minute and makes a great presentation scooped into fresh whole romaine leaves. Ripe tomatoes, onions, parsley and spices provide a fresh flavor perk that makes convenience foods like canned beans and frozen corn taste delicious.

If you want to prepare the salad a day or two in advance, don't add the dressing until it's almost time to serve; if the salad sits overnight, the vinegar in the dressing may dim the bright colors of the tomatoes and parsley.

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

4 Servings


1 can

black beans (15 oz, rinsed and drained)

1 cup

Fresh uncooked corn kernels or Earthbound Farm Frozen Organic Sweet Corn, thawed


ripe tomato (cut into 1/4-inch dice, about 1/2 cup)


red onion (cut into 1/4-inch dice, about 1/2 cup)

2 Tbsp

Finely chopped fresh Italian parsley

2 tsp

minced garlic

2 Tbsp

White wine vinegar (or distilled white vinegar)

¼ cup

extra-virgin olive oil

1 tsp

chili powder

¼ tsp

ground cumin

1 tsp


½ tsp


¼ tsp

Freshly ground black pepper

7 oz

Earthbound Farm Organic Romaine Leaves (for serving)


Place the black beans, corn, tomato, onion and parsley in a large bowl and stir gently to combine.

Place the garlic, vinegar, olive oil, chili powder, cumin, sugar, salt and pepper in a small bowl and whisk to combine.

When it’s almost time to serve, pour the dressing over the bean mixture and toss to coat. The salad can be kept at room temperature for up to 6 hours.

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