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Black bean, corn and tomatillo salad


black bean corn salad

Tomatillos are a very special fruit / vegetable (you know, that no man’s land of classification, like the tomato). I think of them as lemony tomatoes, and although they are traditionally used in Mexican cooking, I think they can transcend to any style of cooking were you want that tart little punch.

I chose to use our 8 little fresh tomatillos in a black bean / corn salad that I whipped up and served alongside Southwestern rubbed salmon. It was an easy meal to prepare (yeah, I used a premade rub for the fish, but I’m still able to sleep at night) and was a hit with the young and old in our family.

Black Bean, Corn and Tomatillo Salad
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  • 1 can black beans, rinsed and drained
  • 1 1/2 cups corn kernels
  • 1 cup chopped tomatillos (about 8 fresh)
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 3/4 cup chives
  • 1 avocado, chopped

For the dressing:

  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • sea salt to taste
  • freshly ground black pepper to taste


  • If I had some, I definitely would have added 2-3 tablespoons of fresh chopped cilantro.
  • If you don’t have to cater to a 4-year-old, some chopped fresh jalepeno or even some red pepper flakes would add a nice kick to this dish.
Photo Credit: Debbie McDuffee

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