Every summer gathering needs a dish that’s as vibrant as the season itself, and this 3 bean salad with corn is just that. Easy to whip up and packed with flavors, it’s the perfect side dish that promises to be a crowd-pleaser.
Why This Recipe Works
- It’s a no-cook recipe, making it perfect for hot summer days when you’d rather not turn on the stove.
- The combination of beans and corn provides a delightful texture contrast and a protein-packed meal.
- It’s versatile; serve it as a side, a main, or even as a salsa with chips.
- The dressing is simple yet flavorful, enhancing the natural tastes of the ingredients without overpowering them.
- It gets better with time, making it a great make-ahead dish for picnics and potlucks.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 red onion, finely diced
- 1/4 cup cilantro, chopped
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp cumin
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Can opener
- Knife and cutting board
Instructions
Step 1: Prep Your Beans and Corn
Start by draining and rinsing all three types of beans under cold water to remove any excess sodium and canning liquids. If you’re using frozen corn, thaw it by running under warm water. Fresh corn can be used raw or lightly blanched for a minute in boiling water. Add the beans and corn to a large mixing bowl.
Step 2: Add the Aromatics
Finely dice the red onion and chop the cilantro. Add them to the bowl with the beans and corn. The red onion adds a nice crunch and a bit of sharpness, while the cilantro brings a fresh, herby note to the salad.
Step 3: Whisk Together the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and cumin until well combined. The honey balances the acidity of the vinegar, and the cumin adds a warm, earthy flavor that ties everything together.
Step 4: Combine and Season
Pour the dressing over the bean mixture and toss gently to combine. Season with salt and pepper to taste. Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together.
Step 5: Serve and Enjoy
Give the salad a final toss before serving. It can be served immediately, but it’s even better if you let it chill in the fridge for a couple of hours. This salad is perfect on its own, as a side, or even as a topping for grilled meats.
Tips and Tricks
For an extra burst of flavor, try adding a diced avocado or some crumbled feta cheese right before serving. If you’re making this salad ahead of time, hold off on adding the cilantro until just before serving to keep it fresh and vibrant. For a spicier kick, add a diced jalapeño or a sprinkle of chili flakes. Always taste and adjust the seasoning after the salad has had time to sit, as the flavors will develop and change over time.
Recipe Variations
- Swap out the beans for your favorites or what you have on hand. Pinto beans or white beans would work great in this salad.
- Add some diced bell peppers or cucumbers for extra crunch and color.
- For a more substantial meal, add some cooked quinoa or farro.
- Change up the dressing by using lime juice instead of vinegar and adding some chopped mint for a different flavor profile.
- Make it creamy by stirring in a couple of tablespoons of Greek yogurt or mayonnaise into the dressing.
Frequently Asked Questions
Can I use dried beans instead of canned?
Absolutely! You’ll need to cook them first until tender. About 1/2 cup of dried beans will yield the equivalent of one can. Just make sure to cool them completely before adding to the salad.
How long does this salad keep?
Stored in an airtight container in the fridge, this salad will keep for up to 3 days. The flavors will continue to meld, making it even more delicious over time.
Can I make this salad vegan?
Yes, this recipe is easily made vegan by substituting the honey with maple syrup or agave nectar. Just make sure all your other ingredients are vegan-friendly as well.
Summary
This 3 bean salad with corn is a refreshing, protein-packed dish that’s perfect for summer gatherings. Easy to make and full of flavor, it’s a versatile recipe that can be customized to suit your tastes. Whether you’re looking for a side dish or a light main, this salad is sure to impress.
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