Three-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
Scale
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
