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
- Fresh corn kernels
- Canned black beans, rinsed and drained
- Canned kidney beans, rinsed and drained
- Red bell pepper, diced
- Green onions, chopped
- Cilantro, chopped
- Lime juice
- Olive oil
- Salt and pepper to taste
Instructions
- 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.
- 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.
- Dice the red bell pepper into small, uniform cubes approximately 1/4 inch in size to ensure even distribution throughout the salad.
- Finely chop green onions and fresh cilantro, keeping them separate but ready for mixing.
- In a large mixing bowl, combine corn kernels, black beans, kidney beans, and diced red bell pepper.
- In a separate small bowl, whisk together fresh lime juice, olive oil, salt, and black pepper to create a light vinaigrette dressing.
- Pour the prepared dressing over the bean and corn mixture, gently folding to ensure all ingredients are evenly coated.
- Add chopped green onions and cilantro, stirring gently to incorporate without mashing the ingredients.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld together, though serving immediately is also acceptable.
- Before serving, taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Serve chilled or at room temperature.
Tips
- • 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