Three Bean Mexican Corn Black Bean Salad

When summer rolls around, there’s nothing quite like a refreshing dish to brighten up your gatherings. That’s exactly why I love making this Three Bean Mexican Corn Black Bean Salad. It’s vibrant, full of fresh flavors, and super easy to whip up. I remember the first time I made this salad for a family barbecue; the sun was shining, and everyone was enjoying the outdoors. I tossed together this colorful mix of beans, corn, and zesty dressing, and it vanished in minutes! Every bite is a celebration of summer, and it brings back those warm memories of laughter and good times.

One of the best things about the Three Bean Mexican Corn Black Bean Salad is how versatile it is. You can serve it as a side dish at a picnic, or even as a light main dish on a hot day. The combination of corn, beans, and fresh herbs creates a delicious medley of textures and flavors. It’s like a fiesta right in your bowl! Plus, it’s packed with protein and fiber, making it not only tasty but also nutritious.

As I’ve made this salad over the years, I’ve learned a few tips and tricks to enhance the flavors. Using fresh ingredients really makes a difference. And let’s not forget the dressing; it’s like the cherry on top. Each ingredient plays a role in making this dish a hit. Whether you’re serving it at a summer gathering or enjoying it as a light lunch, the Three Bean Mexican Corn Black Bean Salad is sure to impress!

Shopping List for Three Bean Mexican Corn Black Bean Salad

The ingredients in the Three Bean Mexican Corn Black Bean Salad each bring something special to the table. The combination of flavors and textures creates a delightful dish that’s not only appealing but also nutritious. Let’s take a closer look at why these ingredients work so well together.

• 2 large ears of corn – Freshly shucked corn adds a natural sweetness and provides a lovely crunch when grilled. It’s the star of the show!
• 1 teaspoon olive oil – This is used to prepare the corn, enhancing its flavor while adding a bit of healthy fat.
• ¾ teaspoon ground cumin – This spice brings a warm, earthy flavor that complements the beans beautifully.
• Salt and pepper – Essential seasonings that enhance the overall flavor of the salad.
• 1 can dark-red kidney beans (14 ounces) – These beans are hearty and add a protein boost to the dish.
• 1 can cannellini beans (14 ounces) – With their creamy texture, these beans blend nicely with the other ingredients.
• 1 can black beans (14 ounces) – Another protein source that provides a contrasting color and flavor.
• ½ cup green onions – Chopped finely, they bring a mild onion flavor to the mix.
• ½ jalapeño – Sliced for garnish, it adds a touch of heat without overwhelming the dish.
• 1 small avocado – Mashed, it adds creaminess and a rich texture, balancing the freshness of the salad.
• 2 tablespoons fresh lime juice – This brightens up the flavors and adds a refreshing zing.
• ¼ cup salsa of choice – For added flavor, this can be a mild or spicy salsa depending on your preference.
• ½ cup cilantro – Freshly chopped, it adds a burst of herbal flavor that ties everything together.
• ¼ teaspoon sea salt – A finishing touch to elevate the flavors in the salad.

Making Three Bean Mexican Corn Black Bean Salad

Making the Three Bean Mexican Corn Black Bean Salad is a straightforward process that yields a refreshing dish! Follow these simple steps to bring this delightful salad to life.

1. Preheat your grill to high heat. This step is crucial as it will give the corn that delicious char. As the grill heats up, make sure you have your ingredients ready to go.

2. Rub the ears of corn with olive oil, then sprinkle with ground cumin, salt, and pepper. This will enhance the natural sweetness of the corn and add depth to the flavor.

3. Place the corn on the grill, turning every 6 to 9 minutes. Grill until the corn is nicely charred, which usually takes about 15 to 20 minutes. You’ll know it’s done when you see those beautiful grill marks!

4. Once the corn is grilled, set it aside to cool until it’s manageable to handle. In the meantime, add all the beans to a large mixing bowl. Use a paper towel to gently press them to remove any excess liquid, which will help prevent the salad from becoming too watery.

5. Next, chop the cooled corn off the cob using a very sharp knife and add the kernels to the bowl with the beans. Stir everything together to combine.

6. In a small food processor, add all the dressing ingredients, including fresh lime juice and salsa, and process until smooth and creamy. Stop to scrape down the sides frequently to ensure everything gets mixed well.

7. Pour the dressing over the corn and bean salad and stir gently until well-coated. This is where the magic happens! Taste and season with salt as needed and squeeze over the juice of ½ to 1 lime, depending on how zesty you like it.

8. For a pop of color and flavor, garnish with slices of jalapeño. Cover the salad and refrigerate for at least 2 hours to let the flavors meld. This step is crucial for the best taste.

9. When ready to serve, give the salad a good stir and enjoy! This Three Bean Mexican Corn Black Bean Salad is perfect for any occasion!

Make It Your Own

While the Three Bean Mexican Corn Black Bean Salad is delicious as is, making it your own can enhance the flavors even more! Here are some tips to consider:

• Add more veggies: If you love crunch, consider adding diced bell peppers or shredded carrots for extra texture.
• Adjust the heat: Feel free to add more jalapeños or a dash of hot sauce for those who enjoy a spicy kick!
• Protein Boost: For a heartier meal, you could add grilled chicken or shrimp, making it suitable for a more filling main dish.
• Herb Variations: Try swapping cilantro for fresh parsley or mint for a different flavor profile.
• Storage: To store leftovers, keep them in an airtight container in the fridge for up to three days to maintain freshness.
• Freezing: While this salad is best fresh, you can freeze individual portions if necessary and thaw before enjoying.
• Pairing: This salad pairs wonderfully with grilled meats, tacos, or as a light stand-alone meal!

How to Enjoy Three Bean Mexican Corn Black Bean Salad

Enjoying the Three Bean Mexican Corn Black Bean Salad can be as fun as making it! Here are some ideas for serving:

• As a Side Dish: This salad makes a fantastic side for grilled meats like chicken or fish during summer barbecues.
• Light Lunch: Serve it on its own for a quick and nutritious lunch. It’s filling and packed with protein!
• Potluck Favorite: Bring it to your next potluck or family gathering; it’s always a hit and easy to transport!
• Picnic Essential: Pack it up for a picnic along with some tortilla chips for a delightful meal outdoors.
• Storage Tips: Keep any leftovers in an airtight container; it will last in the fridge for about three days, but it’s best enjoyed fresh.
• Seasonal Pairings: This salad is perfect for summer gatherings but can be enjoyed year-round with seasonal variations.

FAQ

Conclusion

The Three Bean Mexican Corn Black Bean Salad is a standout dish that combines vibrant flavors and wholesome ingredients in a delightful way. Whether you’re hosting a summer barbecue or simply looking for a light meal, this salad is sure to impress. I encourage you to give it a try; your taste buds will thank you!

Three Bean Mexican Corn Black Bean Salad

Satisfy your cravings with this fresh and vibrant Three Bean Mexican Corn Black Bean Salad. Packed with protein and flavor, it’s a perfect dish for summer gatherings or a light lunch. Easy to make and delightful to eat, this salad will become your go-to recipe!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Salads, Side Dishes

Cuisine: Mexican

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 2 large ears corn shucked
• 1 teaspoon olive oil
• ¾ teaspoon ground cumin
• Salt and pepper
• 1 can dark-red kidney beans (14 ounces) drained and rinsed
• 1 can cannellini beans (14 ounces) drained and rinsed
• 1 can black beans (14 ounces) drained and rinsed
• ½ cup green onions sliced
• ½ jalapeño sliced, for garnish
• 1 small avocado mashed
• 2 tablespoons fresh lime juice plus more, for garnish
• ¼ cup salsa of choice
• ½ cup cilantro very tightly packed
• ¼ teaspoon sea salt

Equipment

• Chef's Knife
• Food Processor
• Mixing Bowl
• Wooden Spoon

Method

 

1. Preheat your grill to high heat.
2. Meanwhile, rub the ears of corn with the olive oil, then rub with ground cumin and a pinch of salt and pepper.
3. Grill the corn, turning every 6 to 9 minutes, until nice and charred. This takes about 15 to 20 minutes. Set aside until cool enough to handle.
4. While the corn cools off, add all the beans into a large mixing bowl. Use a paper towel to gently press them to remove any excess liquid.
5. Add in the green onions and stir to combine.
6. Use a very sharp knife to cut off the cooked corn kernels. Add into the bowl with the beans, and stir to combine.
7. Add all the dressing ingredients to a small food processor and process until smooth and creamy, stopping to scrape down the sides frequently.
8. Pour the dressing over the corn and bean salad, and stir until well-coated. Season to taste with salt and then squeeze over the juice of ½ to 1 lime, according to your preference. Garnish with jalapeño slices.
9. Cover and refrigerate for at least 2 hours.
10. Enjoy!

Notes

• Storage: Keep leftovers in an airtight container in the fridge for up to three days.
• Freezing: This salad is best fresh but can be frozen in individual portions.
• Variations: Feel free to add in seasonal vegetables or different beans.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.