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Fresh Bean and Corn Salad Recipe with Zesty Lime Cilantro Dressing

fresh bean and corn salad - featured image
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A simple, vibrant, and refreshing bean and corn salad with a tangy lime cilantro dressing, perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 ½ cups (225 g) fresh or frozen corn kernels
  • 1 small red bell pepper, finely diced
  • ½ small red onion, minced
  • 1 medium tomato, diced (optional)
  • 1 jalapeño pepper, seeded and finely chopped
  • ¼ cup (15 g) fresh cilantro, chopped
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons olive oil (extra virgin)
  • 1 teaspoon honey or agave syrup
  • 1 small garlic clove, minced
  • ½ teaspoon ground cumin (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Drain and rinse the black beans and kidney beans thoroughly under cold water. Drain well and place in a large mixing bowl.
  2. If using frozen corn, thaw by running under warm water or letting it sit at room temperature for 10 minutes. If fresh, cut kernels off the cob. Add corn to the beans.
  3. Dice the red bell pepper and tomato into small uniform pieces. Mince the red onion finely; soak in cold water for 5 minutes if you want to mellow its bite, then drain. Chop the jalapeño finely after removing seeds. Add all to the bowl.
  4. In a small bowl, whisk together fresh lime juice, olive oil, honey, minced garlic, and ground cumin until smooth and slightly emulsified. Season with salt and pepper to taste.
  5. Pour the dressing over the bean and corn mixture. Add chopped cilantro last and gently toss everything together until well coated, being careful not to mash the beans.
  6. Let the salad sit at room temperature for 10-15 minutes before serving to allow flavors to meld. Alternatively, cover and chill for up to 4 hours and bring back to room temperature before serving.

Notes

Rinse canned beans well to reduce sodium and canned taste. Use fresh lime juice for best flavor. Soak onions to mellow sharpness. Add jalapeño gradually to control heat. Let salad rest to meld flavors. For smoky depth, lightly char corn on grill. Store leftovers in airtight container up to 3 days. Avoid microwaving leftovers to prevent mushy beans.

Nutrition

Keywords: bean salad, corn salad, lime cilantro dressing, summer salad, easy salad, vegan salad, gluten-free salad, quick salad

Find it online: https://gleamgulp.com/fresh-bean-and-corn-salad-recipe-with-zesty-lime-cilantro-dressing-easy-and-perfect-for-summer/