Black Bean & Corn Salad from The Pine Plains Platter

We asked Amy Benack-Baden, Chef and Manager of the The Pine Plains Platter, to share a good July Fourth recipe with us this week.  This is her recipe for Black Bean & Corn Salad.  Sounds FABULOUS and a cinch to make.  Thanks Amy!


  • 2 cans drained and rinsed black beans
  • 2 ears fresh corn, removed from the cob
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 1/2 red onion diced
  • 2 TBSP chopped fresh cilantro
  • Juice of 1 lime
  • 2 TBSP White Vinegar
  • 2 TBSP olive oil
  • 1 Tsp salt
  • 1 Tsp black pepper


Combine everything into a mixing bowl and chill before serving to allow flavors to marry.