Spanish Black Bean, Corn and Tomato Salad

Sweet corn is grilled or sautéed for this recipe to impart a smoky flavor that is complemented by the Spanish spices in our Taste the Seasons Gazpacho mix. With the addition of black beans and tomatoes, it is delicious when served as a salad or as a relish with chips.


1 package Taste the Seasons Gazpacho mix

1/4 cup lime juice

1/4 cup olive or vegetable oil

1/2 teaspoon salt

4 cups fresh sweet corn, grilled or sautéed, cut from the cobs, cooled (frozen whole kernel corn may be substituted)

1 (15 ounce) can black beans, drained and rinsed

2 large tomatoes, coarsely chopped



In a small bowl, whisk together Gazpacho mix, lime juice, oil, and salt. Set aside.

In a large bowl, mix together corn, black beans and tomatoes. Pour dressing over salad; toss to mix.

Refrigerate for several hours or overnight.


To grill corn, lightly rub cobs with oil and place over heat; rotate until lightly charred. Cool and cut kernels from cobs.

To sauté corn, cut kernels from cobs. Heat a small amount of oil in a medium skillet; add corn and stir until lightly browned; cool.

Serves 8