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Fresh Corn and Two Bean Salad

Fresh Corn and Two Bean Salad

Get ready to transform your summer dining with a Fresh Corn and Two Bean Salad that's not just a side dish, but a flavor explosion waiting to happen! Imagine a vibrant, colorful salad that combines the sweetness of fresh corn, the hearty richness of black and kidney beans, and a zesty lime dressing that will transport your palate to a culinary paradise. This recipe is so easy and quick to prepare, you'll wonder why you haven't been making it all along – perfect for picnics, potlucks, or a refreshing weeknight meal that takes just 15 minutes to create!

Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. Fresh corn kernels
  2. Canned black beans, rinsed and drained
  3. Canned kidney beans, rinsed and drained
  4. Red bell pepper, diced
  5. Green onions, chopped
  6. Cilantro, chopped
  7. Lime juice
  8. Olive oil
  9. Salt and pepper to taste

Instructions

  1. Gather all ingredients and ensure they are fresh and properly prepared. Drain and rinse both black and kidney beans thoroughly in a colander under cold running water.
  2. If using fresh corn, remove kernels from the cob by standing the ear vertically on a cutting board and carefully sliding a sharp knife downward to slice off kernels. If using frozen corn, thaw completely.
  3. Dice the red bell pepper into small, uniform cubes approximately 1/4 inch in size to ensure even distribution throughout the salad.
  4. Finely chop green onions and fresh cilantro, keeping them separate but ready for mixing.
  5. In a large mixing bowl, combine corn kernels, black beans, kidney beans, and diced red bell pepper.
  6. In a separate small bowl, whisk together fresh lime juice, olive oil, salt, and black pepper to create a light vinaigrette dressing.
  7. Pour the prepared dressing over the bean and corn mixture, gently folding to ensure all ingredients are evenly coated.
  8. Add chopped green onions and cilantro, stirring gently to incorporate without mashing the ingredients.
  9. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld together, though serving immediately is also acceptable.
  10. Before serving, taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Serve chilled or at room temperature.

Tips

  1. • For the most vibrant flavor, use fresh corn kernels when in season. If unavailable, high-quality frozen corn works wonderfully. • Rinse canned beans thoroughly to reduce sodium and improve texture. • Let the salad sit for at least 30 minutes before serving to allow flavors to mingle and develop. • For extra crunch, consider adding diced cucumber or toasted pepitas. • This salad is incredibly versatile – try it as a side dish, light lunch, or even a fresh topping for grilled proteins. • For a spicier version, add some diced jalapeños or a dash of hot sauce to the dressing. • The salad stays fresh in the refrigerator for 2-3 days, making it perfect for meal prep.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 40g

Protein: 12g

Fat: 8g

Saturated Fat: 1g

Cholesterol: 0mg

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