Bean Salad

Inspiration: This one comes from Brandon’s Mom and is something that he has been eating since he was a kid. Now, it’s one of our favorite summer dishes.  I made this most recently to take to a Fourth of July party over the weekend (how the heck is it Fourth of July time already?) as a dish that could sit out for several hours without having to be refrigerated. I always find that those kind of dishes are hard to come by, but this one fits the bill perfectly and is also super tasty.

What We Loved: This dish sure has a lot of fresh and nutritious ingredients going on. Creamy beans, crisp corn, bright carrots and cilantro, a touch of spicy jalapeno, and a nice bite from some onion and garlic really give you so many wonderful flavors in each bite. And the olive oil/lemon/garlic dressing just coats everything in all kinds of goodness. We can just eat this salad by the spoonful, particularly during the summer when all of the great bean and vegetable flavors taste so crisp and refreshing.

Tips: Brandon’s Mom always serves this as a salsa with tortilla chips, and it’s fabulous that way too. I think it’s great as a side dish or even just on its own in a bowl for a nice light lunch. Also, you can either mince the onion, carrot, and jalapeno by hand (as I did this time around since I had some time) or throw them into the food processor for a quicker mince.

Bean Salad
Source: Slightly adapted from Brandon’s Mom
Serves: A crowd

2 cans black beans, drained and rinsed
1 can red beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 cups frozen corn, thawed
3/4 cup red onion, very finely minced
3/4 cup carrot, very finely minced
1 jalapeno, very finely minced
Large handful cilantro, minced
2/3 cup extra virgin olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
3 tablespoons vinegar
1 heaping teaspoon cumin
2 teaspoons Kosher salt

1. Combine the black beans, red beans, pinto beans, corn, onion, carrot, and jalapeno in a large bowl.

2. In a small bowl, whisk together the cilantro, olive oil, lemon juice, garlic, vinegar, cumin, and salt.

3. Right before serving, pour the dressing over the bean mixture and mix together thoroughly.

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13 thoughts on “Bean Salad

    • Thanks! This really is very versatile. I love it just on its own, but it’s also great as a salsa or on top of chicken, fish, etc.

  1. This is delicious – I did add in an extra jalapeno and used a can less of black beans, and added in a sweet paprika chilli. So refreshing – I love all the recipes on this site! :)

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