Best Ever Bean Salad Recipe

Pack this classic bean salad for summer picnics and backyard parties or serve it up for a weeknight dinner side! It’s easy to make, needs a few basic ingredients, and tastes phenomenal!

I can’t stop dreaming about the incredible flavors of this Bean Salad–you’ve got to make it. The best thing is that it’s full of fresh ingredients, making the most of summer’s bounty!

We love sweet corn on the cob in this house, but with two kids currently in braces, this summer I had to get creative and think of different ways for them to enjoy the fresh corn when it’s in season locally. This Bean Salad was one of the most delicious ways I found!

I love how healthy this easy bean salad recipe is. You’re getting fiber and protein along with numerous vitamins and minerals in a bowl.

The salad is also pretty versatile. You can team it up with grilled chicken, tacos, grilled shrimp, cheese nachos, tortilla chips – pretty much anything, and it’ll make a perfect side dish that’ll win everyone’s tastebuds!

Ready for a bite? Let’s get the salad ready.

Bean Salad Ingredient List

You only need a handful of ingredients for this salad recipe. Check out the list below.

Canned Beans

The main ingredient for this salad is, of course beans! You need 2 (15 ounce) cans of triple-variety beans.

The types of beans I prefer are:

• Black Beans – These tiny, round beans are rich in antioxidants. They improve heart health and lower the risk of type 2 diabetes.
• Dark Red Kidney Beans – These kidney-shaped goodies are a perfect source of iron, potassium, and phosphorus. If you’re aiming to shed a few pounds, include these in your meal plans. They also promote digestive health.
• Pinto Beans – These light brown, medium-sized beans keep your bowel movements regular. High in proteins, they are great for muscle building.

Remember to drain and rinse all the beans before using them.

Sweet Corn

These beautifully golden, juicy kernels of corn add a hint of sweetness and a lot of crunch to this class bean salad. This recipe calls for four fresh corn ears.

I can’t resist sweet corn when it’s in season. If it’s not, you can make this salad with canned corn. It’s still delicious!

You’ll have to remove the shuck and silks of your fresh corn and then quickly cook it before cutting the kernels for this salad.

Cilantro

Next, we need a small bunch of fresh cilantro. It’ll bring a peppery touch to your bean salad.

Cilantro does oh-so-much for your body. It promotes heart health, rids the body of heavy chemicals, keeps blood sugar levels in check, prevents stress, and protects against food poisoning.

If you don’t have cilantro, or you don’t love it, fresh parsley may be substituted. The flavor profile of the salad will change, but it will still be phenomenal.

Green Onion

Please note that green onion was accidentally omitted from the recipe when I photographed this, but during recipe testing we loved this best with the green onions included. You’ll need to thinly slice the green onions. You can substitute this with red onion if you’re not a fan of the green. Stick to a 1:1 ratio. If you’re using white onions, however, halve the amount.

Green onions pack a lot of vitamin K and vitamin C. They help improve digestion, bump immunity, and lower blood sugar levels.

Jalapenos

Ready for a bit of spice? Add one small diced jalapeño. Leave in the seeds for extra heat, remove them to lower the level. Omit completely this if you don’t like the heat – or if your guests aren’t fans. Instead, use non-spicy bell peppers like red peppers. If you’re serving this salad to someone with a reflux problem, skip the jalapenos; they can trigger heartburn.

Lime Juice

I prefer my salads with a simple dressing and this time you don’t even have to mix it together first. Lime juice compliments all the ingredients perfectly. Lemon juice will work if you don’t have a fresh lime.

If you don’t have any limes or lemons at home, the following can easily save your day:

• Red wine vinegar (good for a sour profile)
• Apple cider vinegar (for a tangy dressing)
• White wine vinegar (for a fruity flavor).

Note that the photo has two limes, but only one is needed for the 2 tablespoons this recipe calls for.

Extra Virgin Olive Oil

Extra virgin olive oil is known to have anti-inflammatory properties and is the perfect oil to use for this recipe. I don’t recommend using vegetable oil as it is inflammatory.

Add-Ons

This recipe is great as is, but it’s always fun to play with a recipe and make it your own. Here are some ideas if you want to add some different flavors or textures to the bean salad:

• 1/4 cup of crumbled feta cheese.
• Some maple syrup for a hint of sweetness.
• For a Mediterranean twist, mix in some Kalamata olives.
• If you’re entertaining vegan friends, add a handful of toasted slivered almonds for crunch.
• Fresh avocados will make the salad more filling and give it a creamy texture.

How to Make the Best Bean Salad

1. Shuck the corn and remove all silks.
2. Bring a pot of water to a boil. Add the corn and allow to boil for 3 minutes. Remove from water and allow to cool.
3. Using a sharp knife, cut the kernels from the cobs.
4. In a large bowl, combine the corn, beans, cilantro, green onion, and jalapeño.
5. Top with lime juice, olive oil, salt, and pepper. Toss to evenly coat. Enjoy!

Frequently Asked Questions

Can I Use Any Other Type of Beans?

Yep, absolutely! Cannellini beans (white kidney beans) or garbanzo beans (chickpeas) are great picks. White beans, navy beans, or lima beans will work too. Even fresh green beans or yellow wax beans would be a suitable substitute.

Do I Have to Boil Sweet Corn?

It’s not a requirement. Sweet corn is perfectly edible in its raw form. However, I prefer to boil it for this recipe.

How to Store the Salad?

If you’re making this salad in bulk, store it in an airtight container. It’ll stay fresh for up to four days in the fridge. Give it a good stir before serving.

What About Leftovers?

Leftover salad is great as a stuffing inside tacos or burritos. You can use it as a topping over a burger patty. Leftovers also make great additions to your pasta and macaroni salads. I’d love to use it for this Southwest Stuffed Sweet Potato!

You might also love this Texas Caviar recipe! If you love healthy salads, you’ve got to try this Jennifer Aniston Salad, too. It’s fabulous!

If you make this Bean Salad recipe, or any of my other healthy recipes, please consider leaving a star rating! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram, and I’ll feature you!

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Best Ever Bean Salad Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 8 reviews

• Author: Maryea Flaherty of Happy Healthy Mama
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This Bean Salad with Fresh Corn is easy to prepare and bursting with incredible flavor.

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Ingredients

Scale 1x2x3x

• 4 ears fresh sweet corn
• 2 (15 ounce) can triple variety beans (kidney, pinto, and black), drained and rinsed
• 1 small bunch cilantro, chopped
• 3 green onions, sliced
• 1 jalapeño, sliced and cut into half moons
• Juice from 1 lime (about 2 tablespoons)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

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Instructions

1. Shuck the corn and remove all silks.
2. Bring a pot of water to a boil. Add the corn and allow to boil for 3 minutes. Remove from water and allow to cool.
3. Using a sharp knife, cut the kernels from the cobs.
4. In a large bowl, combine the corn, beans, cilantro, green onion, and jalapeño.
5. Top with lime juice, olive oil, salt, and pepper. Toss to evenly coat. Enjoy!

Notes

• If fresh corn is not in season or not available, canned corn may be substituted.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: salad recipes
• Method: mixing
• Cuisine: Southwest

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 220
• Sugar: 5 grams
• Fat: 5.2 grams
• Carbohydrates: 36 grams
• Fiber: 10 grams
• Protein: 11 grams