Corn and Bean Salad

This flavorful Corn and Bean Salad is a dish you can make in a pinch. Serve it with a meal or as an appetizer. Feel free to mix up the veggies, swapping in your favorites or use whatever you have on hand. Tomatoes and cucumbers would make some great additions.

Here are some ways to enjoy this Corn and Bean Salad:

  • Turn it into the main course by serving it on greens and/or whole grains. Top with avocado or guac.
  • Slice potatoes into 1-2 inch thick pieces. Roast or air fry the potatoes. Mash avocado on to the potatoes and top with the Corn and Bean Salad. This can also be done with 100% whole grain bread or with corn tortillas too. 
  • Serve on top of your favorite veggie burgers or as a side for Taco Night. 
  • Serve it like a salsa or enjoy it on it’s own.

A few notes before you get started:

Corn: Feel free to use frozen corn kernels, just thaw them out before cooking. If you like your corn roasted or grilled, feel free to do that as well before preparing the dish.

Beans: I use a mixed bean combo of black, pino, and kidney beans. It’s one of my favorites at Whole Foods. Feel free to mix and match the beans to your liking.

Sauce: If you like your dish extra saucy, feel free to double the lime and spice mixture. Adjust everything to your liking. If you like it extra hot, feel free to leave in the jalapeño seeds or even use a hotter pepper of choice.

Miso: I use miso in almost all of my recipes as a table salt substitute. It’s a technique I learned from my day job. If you don’t have miso, feel free to omit it. If you are planning to use salt and are eating a Whole Foods, plant-based diet, consider using an iodized salt.

Corn and Bean Salad

Ingredients:

2½-3 cups cooked corn kernels

3 cups cooked beans (or 2-15 oz cans, drained and rinsed) black, pinto and/ or kidney beans

1 red bell pepper, chopped

1 orange bell pepper, chopped

1-2 jalapeños, chopped

½-1 cup cilantro, chopped

¼ cup lime juice (about 3-4 small, or 1 medium)

½ tablespoon white miso paste

1 teaspoon cumin

½ teaspoon garlic powder

Method:

  1.  Add the corn and beans to a medium/large bowl.
  2. Wash and chop the peppers, jalapeños, and cilantro. Be careful handling the jalapeños, avoid touching the seeds. If you like your salsa extra hot, feel free to add the seeds to the salsa or omit them for a more mild salsa. Add the veggies to the bowl with the corn and beans.
  3. In a small bowl, whisk together the lime juice, miso, cumin, and garlic powder. Toss into the bowl with the rest of the ingredients. Allow the salsa to marinate for a few hours in the fridge, this will allow the flavors to come together.