This quick and easy, healthy Three Bean Mexican Corn Black Bean Salad with avocado salsa dressing is the perfect Summer side! Gluten free and vegan too!
Course Side Dish
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Chilling time 2 hourshours
Total Time 30 minutesminutes
Servings 8People, as a side
Calories 202kcal
Author FoodFaithFitness
Ingredients
For the salad:
2LargeEars of corn,shucked
1tspOlive oil
3/4tspGround cumin
Salt and pepper
1CanDark red kidney beans(14 oz) drained and rinsed
1CanCanellini beans(14 oz) drained and rinsed
1CanBlack beans(14 oz) drained and rinsed
1/2CupGreen onions, sliced
For the dressing:
1SmallAvocado,mashed
2TbspFresh lime juice+ more for garnish
1/4CupSalsa,of choice
1/2CupCilantro,very tightly packed
1/4tspSea salt
Instructions
Heat your grill to high heat. While the grill heats, rub the corn with the oil and then rub on the cumin and a pinch of salt and pepper.
Grilled 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 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 in the green onions and stir to combine.
Use a very sharp knife and scrape off the cooked corn kernels. Add into the bowl with the beans and stir to combine.
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.
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!