This quick and easy Three-Bean Mexican Corn Black Bean Salad with avocado salsa dressing is the perfect summer side.
I live in Western Colorado, which qualifies as the southwest region of the U.S., as far as I’m concerned. My part of Colorado is full of hot peppers and fresh sweet corn, both of which show up in the grocery stores by the bushel. When it’s sweet corn season, the jalapeños are huge, so I always grab a bag of each to play around with in the kitchen.
Of all the dishes I create with that combo, the many variations of “cowboy caviar” are my favorite. Cowboy caviar is a casual-style cold salad that’s typically delivered by tortilla chips and can include any combination of beans, corn, peppers, onions, and whatever else you’ve got on hand, all tossed in a dressing of your choice.
This three-bean Mexican corn black bean salad is a rendition of cowboy caviar, in my opinion, but it includes a few fancy extras that really make it pop, and it’s suitable for a fancy dinner side or a low-key lunch, with or without the tortilla chips! It’s tossed in a dressing with cilantro, lime, and avocado, and the corn is grilled right on the cob before it goes into the bowl. Oh, what a dream—my mouth waters just thinking about it!
Mix and match extras for a salad that suits you!
Are you looking at this recipe and thinking, “This isn’t for me; I hate black beans,” or “Cilantro tastes like soap—I’ll pass”? Hold on just a second there, tiger. This salad can be exactly what you want it to be, and you can substitute or leave out what you don’t like.
For example, if you don’t like one of the three beans used in the recipe, swap it out for one you do like, or use only a single type of bean. Trade the cilantro for parsley, or swap the cumin for chili powder. If jalapeños are too spicy for you, use bell peppers or a sweet pepper instead. Play around with it until you find what you like!
How do I store leftovers?
Leftover three-bean corn salad can be kept in the fridge in a covered container for up to 4 days. I don’t recommend freezing this dish due to the crunchy and fresh veggies and herbs in it; they’re likely to get mushy when you thaw it out.
Serving suggestions
Serve this beautiful bean and corn salad as a side with Mexican Tuna Zucchini Boats, Chicken Mexican Rice Casserole, or Mexican Zucchini Lasagna. You can also serve it as an appetizer alongside a pile of crunchy tortilla chips. If you want it to be more of a meal in itself, consider adding some chopped-up Juicy Grilled Chicken Breast and crumbled cotija cheese.
Ingredients
For The Salad:
- 2 large ears of corn shucked
- 1 teaspoon olive oil
- ¾ teaspoon ground cumin
- Salt and pepper
- 1 can dark-red kidney beans (14 ounces) drained and rinsed
- 1 can cannellini beans (14 ounces) drained and rinsed
- 1 can black beans (14 ounces) drained and rinsed
- ½ cup green onions sliced
- ½ jalapeño sliced, for garnish
For The Dressing:
- 1 small avocado mashed
- 2 tablespoons fresh lime juice plus more, for garnish
- ¼ cup salsa of choice
- ½ cup cilantro very tightly packed
- ¼ teaspoon sea salt
Instructions
- Preheat your grill to high heat. Meanwhile, rub the ears of corn with the olive oil, then rub with cumin and a pinch of salt and pepper.
- Grill the corn, turning every 6-9 minutes, until nice and charred. This takes 15-20 minutes. Set aside until cool enough to handle.
- While the corn cools off, add all the beans into a large mixing bowl. Use a paper towel to gently press them to remove any excess liquid. Add in the green onions and stir to combine.
- Use a very sharp knife to cut off the cooked corn kernels. Add into the bowl with the beans, and stir to combine.
- Add all the dressing ingredients to a small food processor and process until smooth and creamy, stopping to scrape down the sides frequently.
- Pour the dressing over the corn and bean salad, and stir until well-coated. Season to taste with salt and then squeeze over the juice of ½-1 lime, according to your preference. Garnish with jalapeño slices.
- Cover and refrigerate for at least 2 hours.
- Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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