Please consult the OU's guidelines for checking fruits and vegetables.

Corn and Black Bean Salad
Corn and Black Bean Salad Eileen Goltz | Pareve
15 minutes 15 minutes
4 servings

This is a colorful salad that could be served any time of the year, but would look especially nice with grilled or barbecued chicken.

  • 2 cups cooked corn kernels (about 3 ears)
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 cup chopped tomatoes
  • ½ cup mild onions, chopped
  • 2 Tablespoons cilantro, chopped
  • 1 Tablespoon lime juice
  • 1 Tablespoon rice vinegar or other mild vinegar
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

  1. Combine the corn, beans, tomatoes, onions and cilantro in a bowl and set it aside.
  2. In another bowl combine the lime juice, vinegar, olive oil and salt and pepper and mix to combine.
  3. Pour the dressing over the corn mixture and toss well. Let the mixture sit at least 30 minutes at room temperature.
  4. Check the seasoning before serving

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.

For more information on Eruv Tavshilin click here.