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Three Bean Mexican Corn Black Bean Salad

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.