Three Bean Mexican Corn and Black Bean Salad
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!
Servings 8 People, as a side
For the salad:
- 2 Large Ears of corn, shucked
- 1 tsp Olive oil
- 3/4 tsp Ground cumin
- Salt and pepper
- 1 Can Dark red kidney beans (14 oz) drained and rinsed
- 1 Can Canellini beans (14 oz) drained and rinsed
- 1 Can Black beans (14 oz) drained and rinsed
- 1/2 Cup Green onions, sliced
For the dressing:
- 1 Small Avocado, mashed
- 2 Tbsp Fresh lime juice + more for garnish
- 1/4 Cup Salsa, of choice
- 1/2 Cup Cilantro, very tightly packed
- 1/4 tsp Sea salt
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!
Cover and refrigerate at least 2 hours.
Calories: 202kcal | Carbohydrates: 33.1g | Protein: 10.9g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.9g | Sodium: 387mg | Potassium: 430mg | Fiber: 13.1g | Sugar: 3.2g | Vitamin A: 100IU | Vitamin C: 6.3mg | Calcium: 72mg | Iron: 2.5mg