Mexican 3-Bean And Corn Salad Recipe

Name: Mexican 3-Bean And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears (large) Corn; 1 teaspoon Olive Oil; 3/4 teaspoons Ground Cumin; Salt And Pepper; 1 can (15 Oz. Size) Dark Red Kidney Beans, Drained; 1 can (15 Oz. Size) Canellini Beans, Drained; 1 can (15 Oz. Size) Black Beans, Drained; 1/2 cups Sliced Green Onions; FOR THE DRESSING:; 1 Small Avocado; 2 Tablespoons Fresh Lime Juice; 1/4 cups Salsa; 1/2 cups Cilantro; 1/4 teaspoons Sea Salt

Servings: persons

2 ears (large) Corn
1 teaspoon Olive Oil
3/4 teaspoons Ground Cumin
Salt And Pepper
1 can (15 Oz. Size) Dark Red Kidney Beans, Drained
1 can (15 Oz. Size) Canellini Beans, Drained
1 can (15 Oz. Size) Black Beans, Drained
1/2 cups Sliced Green Onions
FOR THE DRESSING:
1 Small Avocado
2 Tablespoons Fresh Lime Juice
1/4 cups Salsa
1/2 cups Cilantro
1/4 teaspoons Sea Salt

1
Heat grill to high heat. While grill heats, rub corn with oil and then rub on cumin and a pinch of salt and pepper.
2
Grilled corn, turning every 6-9 minutes, until nice and charred. This takes 15-20 minutes. Set aside until cool enough to handle.
3
While corn chills, add all the beans into a large mixing bowl. I like to take a paper towel and gently press them to get any excess water or canning liquid off. Add green onions and stir to combine.
4
Use a very sharp knife and scrape off the cooked corn kernels. Add into the bowl with the beans and stir to combine.
5
Add all the dressing ingredients in a small food processor (mine is 3 cups) and process until smooth and creamy, stopping to scrape down the sides frequently.
6
Pour over the salad and stir until well coated. Season to taste with salt and then squeeze over the juice of 1/2-1 lime, depending much lime you like! Cover and refrigerate at least 2 hours.
7
Devour!

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ears (large) Corn, 1 teaspoon Olive Oil, 3/4 teaspoons Ground Cumin, Salt And Pepper, and more.

Yes, Mexican 3-Bean And Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican 3-Bean And Corn Salad

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