Summertime Corn Salad | The Jewish Week | Food & Wine

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Summertime Corn Salad

Bring this fun corn salad to any picnic or barbecue.
Summertime Corn Salad

Corn gets dressed up with mango, beans and more! Amy Spiro

Serves 10-

15 min

15 min

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If you have plans this July 4th weekend, chances are they involve meals. Because what is better than friends, family, fun, and food! Whether you're having a picnic in a park or a barbecue with friends, this fun and summery corn salad is a perfect pairing. 

I perked up the corn - both flavor and color-wise - with mango, beans, pepper and peas. A quick vinaigrette brings everything together and lets the flavors shine - the sweetness of the mango, the saltiness of the black beans and the crunch of the pepper and onions. What's great about this recipe is that it is very hardy and holds up well - it is perfect to make the day before, and easy to pack up and travel with. It can work with dairy or meat meals. 

Of course, it's an easily adaptable recipe, and you can add in plenty of other fun fruits or vegetables, like chickpeas, pomegranate seeds, or even avocado (though save that to add closer to serving time). 

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU.


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5 cups corn (canned, frozen or fresh - up to you)

1 1/2 cups green peas

1 large red pepper, diced

1 large mango, peeled and diced into chunks

1 can black beans, drained and rinsed

1/2 red onion, finely diced

1/4 cup extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon honey

1 tablespoon orange juice

  1. Mix together the corn, peas, mango, beans, onion and pepper.
  2. In a separate container, mix together the oil, vinegar, honey and orange juice until well mixed.
  3. Pour the dressing (start with a little, add as much as needed) over the salad and mix well. Serve chilled.