Black Bean “Gazpacho” Salad


This is inspired by John Ash‘s Black Bean Gazpacho Salad from his cook book From the Earth to the Table. I heart this cookbook!

I had a lot of cherry tomatoes to use, and a lot of corn, so I decided to make this salad. This makes a LOT (easily 8-10 1-cup servings), so be prepared to share with neighbors or take this to a picnic. Scale the recipe back to 1/2 to avoid waste, and modify the ingredients for what you have on-hand (that is, use regular, seeded tomatoes vs. cherry tomatoes; use yellow or purple bell pepper; substitute seranos for jalepenos, etc.)

  • 2 pints cherry tomatoes, quartered
  • 1 red onion, small diced
  • 1 jalepeno, seeds and ribs removed, minced
  • 1 green bell pepper, small diced
  • 1 red bell pepper, small diced
  • 2 cucumbers, peeled, halved & seeded, chopped
  • 2 cans black beans, rinsed
  • 2 large cloves (or 4 small cloves) garlic, minced
  • corn kernels from 4 (or more) ears of corn, cooked just briefly (4 or 5 minutes), cooled, and then removed from cob
  • 1/2 cup chopped cilantro

Combine all ingredients in a large bowl.

  • 4 or 5 tomatillos, husk removed, grated on the largest holes of a box grater over the large bowl, to catch all of the juices
  • Juice of 1 lime
  • salt and pepper, to taste

Add to large bowl, and stir to combine. Taste.  The original recipe called for 1/4 cup olive oil, but I did not end-up adding any, to keep this very low-fat. The original recipe also called for 1 cup of tomato juice and 1 Tablespoon of hot sauce. My cherry tomatoes and the grated tomatillos were juicy enough that I didn’t feel like extra juice was needed, and the jalepeno provided plenty of heat.


I served this over a bed of chopped romaine lettuce that I dressed with a vinaigrette and the “gazpacho” juices from the salad, and garnished with slices of fresh avocado.


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