Three-Bean Mexican Corn Black Bean Salad Recipe
Introduction
This Three-Bean Mexican Corn Black Bean Salad is a vibrant, flavorful dish perfect for summer cookouts or a fresh side any time of year. Combining charred corn with an array of beans and a creamy lime dressing, it’s both hearty and refreshing.
Ingredients
- 2 large ears of 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
Instructions
- Step 1: Preheat your grill to high heat. While it heats, rub the ears of corn with olive oil, then sprinkle with ground cumin, salt, and pepper.
- Step 2: Grill the corn, turning every 6 to 9 minutes, until it is nicely charred on all sides, about 15 to 20 minutes. Set aside to cool until easy to handle.
- Step 3: In a large mixing bowl, combine the drained and rinsed kidney beans, cannellini beans, and black beans. Gently press with a paper towel to remove excess liquid. Add the sliced green onions and stir to combine.
- Step 4: Using a sharp knife, carefully cut the kernels off the cooled corn cobs and add them to the bowl with the beans. Stir gently to mix.
- Step 5: In a small food processor, combine the mashed avocado, lime juice, salsa, cilantro, and sea salt. Process until smooth and creamy, scraping the sides as needed.
- Step 6: Pour the creamy dressing over the bean and corn mixture. Stir until everything is well coated. Taste and adjust salt if needed, then squeeze the juice of ½ to 1 lime over the salad, according to your preference.
- Step 7: Garnish the salad with sliced jalapeño. Cover and refrigerate for at least 2 hours to allow flavors to meld.
- Step 8: Serve chilled and enjoy your fresh, flavorful salad!
Tips & Variations
- For extra crunch, add diced red bell pepper or fresh cucumber.
- Substitute the salsa with a mild or spicy salsa verde depending on your heat preference.
- If you don’t have a grill, you can roast the corn in the oven or use frozen corn sautéed in a skillet for similar flavor.
- To make it vegan, ensure your salsa contains no animal products, though this salad is naturally vegan-friendly.
Storage
Store the salad covered in the refrigerator for up to 3 days. Stir before serving again and add a little fresh lime juice to brighten the flavors. This salad is best served chilled but can be brought to room temperature if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, it benefits from at least 2 hours in the refrigerator to let the flavors meld, making it an excellent make-ahead dish for gatherings.
What can I use instead of fresh lime juice?
If you don’t have fresh lime juice, you can substitute with fresh lemon juice, which will still provide a tangy brightness to the salad.
PrintThree-Bean Mexican Corn Black Bean Salad Recipe
A vibrant and hearty Three-Bean Mexican Corn Black Bean Salad combining grilled corn, kidney beans, cannellini beans, and black beans with a creamy lime-cilantro dressing. Perfectly seasoned with cumin and fresh jalapeño, this salad balances smoky charred corn with zesty lime for a refreshing and nutritious dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 large ears of corn (shucked)
- 1 teaspoon olive oil
- ¾ teaspoon ground cumin
- Salt and pepper to taste
- 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
Dressing Ingredients
- 2 tablespoons fresh lime juice (plus more for garnish)
- ¼ cup salsa (of choice)
- ½ cup cilantro (very tightly packed)
- ¼ teaspoon sea salt
Instructions
- Preheat Grill: Preheat your grill to high heat to prepare for grilling the corn.
- Prepare Corn: Rub the ears of corn with olive oil, then season with ground cumin, salt, and pepper to taste.
- Grill Corn: Place the corn on the grill and turn every 6-9 minutes. Grill for 15-20 minutes until the corn is nicely charred on all sides. Remove and let cool until safe to handle.
- Combine Beans: In a large mixing bowl, add the drained and rinsed kidney beans, cannellini beans, and black beans. Use a paper towel to gently press out excess liquid, then add the sliced green onions and stir gently to combine.
- Add Corn: Using a very sharp knife, carefully cut the kernels off the cooled grilled corn cobs. Add the corn kernels to the bowl with the beans and mix well.
- Blend Dressing: In a small food processor, combine the mashed avocado, fresh lime juice, salsa, cilantro, and sea salt. Process until smooth and creamy, scraping down the sides as needed.
- Dress Salad: Pour the creamy dressing over the corn and bean mixture. Stir gently until all ingredients are well coated. Season with additional salt if needed and squeeze over the juice of ½ to 1 lime, adjusting to taste. Garnish with jalapeño slices.
- Refrigerate: Cover the salad and refrigerate for at least 2 hours to allow flavors to meld and chill.
- Serve: Serve chilled and enjoy this refreshing, protein-packed salad as a side or a light meal.
Notes
- Grilling the corn adds a smoky flavor but you can also roast corn in the oven at 425°F for 20 minutes if a grill is unavailable.
- Adjust the amount of jalapeño according to your spice preference.
- Use any salsa of your choice for the dressing; a mild or medium salsa works best to balance flavors.
- This salad can be made a day ahead to enhance the flavor profile even further.
- For a vegan version, ensure the salsa does not contain animal products.
Keywords: three-bean salad, Mexican salad, black bean salad, grilled corn salad, avocado dressing, healthy salad, summer salad, vegetarian recipe
