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Southwest Bean Salad

Recipe from Two Peas and Their Pod

This Southwest Bean Salad is a fresh and flavorful dense bean salad made with black beans, chickpeas, pinto beans, charred corn, crisp vegetables, and a zesty lime dressing. Packed with protein and fiber, it’s perfect for meal prep, summer lunches, BBQs, and easy dinners.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Salad
Cuisine: American
Keyword: bean salad, beans, corn, salad
Servings: 8
Calories: 278kcal

Ingredients

For the salad:

  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 2 ears sweet corn, shucked
  • 1 large red bell pepper, stemmed, seeds removed, and diced
  • 1 1/2 cups diced English cucumber
  • 3 green onions, sliced
  • 1 medium jalapeño, seeds removed and finely minced
  • 1/2 cup chopped cilantro
  • For garnish: sprinkle of cotija cheese and fresh cilantro, optional

For the dressing:

  • 1/4 cup avocado oil
  • 1/2 teaspoon lime zest
  • 1/4 cup fresh lime juice 2 to 3 limes
  • 2 tablespoons honey
  • 1 clove garlic minced
  • Kosher salt and pepper to taste

Instructions

  • Char the Corn: Preheat a grill (or grill pan) to medium-high heat. Place the corn directly on the grates (or pan) and cook, turning occasionally, until lightly charred on all sides, about 8 to 10 minutes. You can also char the corn over a gas flame. Carefully place the corn directly over a gas flame set to medium heat. Cook, turning occasionally with tongs, until the corn is lightly charred on all sides. Transfer to a plate and let cool slightly. Cut the kernels off the cob.
  • Assemble the Salad: In a large bowl, combine the black beans, chickpeas, pinto beans, charred corn, red bell pepper, cucumber, green onions, jalapeño, and cilantro.
  • Make the Dressing: In a small bowl or jar, whisk together the avocado oil, lime zest, lime juice, honey, garlic, salt, and pepper until well combined.
  • Add dressing and toss: Pour the dressing over the salad and toss until well coated.
  • Serve: Garnish with cotija cheese and fresh cilantro, if desired. Serve immediately or chill until ready to serve.

Notes

  • Rinse and drain beans very well before using.
  • Charred corn adds the best flavor.
  • Salad can be made ahead and chilled before serving.
  • Add avocado right before serving, if using.
  • Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 278kcal | Carbohydrates: 41g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 358mg | Potassium: 624mg | Fiber: 12g | Sugar: 6g | Vitamin A: 655IU | Vitamin C: 27mg | Calcium: 72mg | Iron: 3mg