Three-Bean Mexican Corn and Black Bean Salad Recipe
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.
- 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
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
- Preheat grill: Preheat your grill to high heat to prepare for charring the corn, which adds a smoky flavor to the dish.
- Prepare corn: Rub the ears of corn with olive oil, then sprinkle with ground cumin, salt, and pepper, ensuring even coating for flavor.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish: Add slices of jalapeño on top of the salad for a fresh, spicy kick.
- Refrigerate: Cover the salad and refrigerate for at least 2 hours to allow flavors to meld and the salad to chill.
- 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
