Three-Bean Mexican Corn and Black Bean Salad Recipe

Introduction

This Three-Bean Mexican Corn Black Bean Salad is a vibrant and hearty dish perfect for summer gatherings or a fresh, healthy side. Packed with colorful beans, grilled corn, and a zesty lime dressing, it offers a delightful mix of textures and flavors that everyone will love.

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

1. Step 1: Preheat your grill to high heat. While it heats, rub the shucked corn with olive oil, then sprinkle with ground cumin, salt, and pepper.
2. Step 2: Grill the corn, turning every 6–9 minutes until it’s nicely charred, about 15–20 minutes. Set aside to cool until manageable.
3. Step 3: In a large mixing bowl, combine the drained kidney beans, cannellini beans, and black beans. Gently press them with a paper towel to remove any excess liquid. Add the sliced green onions and stir to mix.
4. Step 4: Using a sharp knife, cut the kernels off the cooled corn and add them to the bowl with the beans. Stir until combined.
5. Step 5: In a small food processor, blend the mashed avocado, fresh lime juice, salsa, cilantro, and sea salt until smooth and creamy. Stop occasionally to scrape down the sides.
6. Step 6: Pour the dressing over the bean and corn mixture. Stir well to coat everything evenly. Taste and season with additional salt if needed. Squeeze over the juice of ½ to 1 lime, according to your preference.
7. Step 7: Garnish the salad with sliced jalapeño. Cover and refrigerate for at least 2 hours to allow flavors to meld.
8. Step 8: Serve chilled and enjoy!

Tips & Variations

• For extra smoky flavor, char the corn directly over an open flame if using a gas grill or stove burner.
• Swap out the salsa for a smoky chipotle version for a bit of heat and depth.
• Omit the avocado dressing and use a simple lime vinaigrette for a lighter version.
• Add diced red bell pepper or cherry tomatoes for more color and freshness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after resting, but avocado dressing may darken slightly over time. Stir well before serving and add fresh lime juice to brighten the salad if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn can be used if fresh ears are unavailable. Thaw and drain it well, then sauté or grill briefly to add a bit of char and warmth before mixing into the salad.

Is this salad suitable for meal prep?

Absolutely! It keeps well for several days in the fridge and makes an excellent make-ahead salad for lunches or potlucks. Just keep it chilled and stir before serving.

Three-Bean Mexican Corn and Black Bean Salad Recipe

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4.6 from 71 reviews

A vibrant and hearty Three-Bean Mexican Corn Black Bean Salad combining charred grilled corn, a trio of beans, and a creamy lime dressing, perfect for a refreshing and nutritious side dish.

• Author: Clara
• 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 1x2x3x

Grilled Corn

• 2 large ears of corn, shucked
• 1 teaspoon olive oil
• ¾ teaspoon ground cumin
• Salt and pepper, to taste

Bean Salad

• 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

Dressing

• 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

Garnish

• ½ jalapeño, sliced

Instructions

1. Preheat grill: Preheat your grill to high heat to prepare for charring the corn, which adds a smoky flavor to the dish.
2. Prepare corn: Rub the ears of corn with olive oil, then sprinkle with ground cumin, salt, and pepper, ensuring even coating for flavor.
3. Grill corn: Place the corn on the grill, turning every 6-9 minutes to char all sides evenly. Grill for a total of 15-20 minutes until nicely charred, then set aside to cool enough to handle.
4. Combine beans: In a large mixing bowl, add the drained and rinsed kidney beans, cannellini beans, and black beans. Gently press beans with a paper towel to remove excess liquid. Stir in sliced green onions to combine.
5. Add corn kernels: Using a very sharp knife, carefully cut the grilled corn kernels off the cob and add them to the bowl with the beans. Stir gently to incorporate.
6. Prepare dressing: Place the mashed avocado, fresh lime juice, salsa, tightly packed cilantro, and sea salt into a small food processor. Blend until smooth and creamy, scraping down the sides occasionally to ensure an even mix.
7. Toss salad: Pour the creamy dressing over the bean and corn mixture. Stir thoroughly to coat all ingredients evenly. Taste and adjust seasoning with salt if desired, then squeeze over additional fresh lime juice to taste.
8. Garnish: Add slices of jalapeño on top of the salad for a fresh, spicy kick.
9. Refrigerate: Cover the salad and refrigerate for at least 2 hours to allow flavors to meld and the salad to chill.
10. Serve: Serve chilled or at room temperature as a vibrant, nutritious side dish. Enjoy!

Notes

• Make sure to use a sharp knife to safely remove corn kernels from the cob to avoid injury.
• The dressing can be adjusted for spice by adding more or less jalapeño to taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This salad is great served with grilled meats or as a standalone vegetarian option.
• If you cannot grill, char the corn on a stovetop grill pan or roast under a broiler as alternatives.

Keywords: Three-bean salad, Mexican salad, black bean salad, grilled corn salad, vegetarian salad, healthy side dish, avocado dressing