Arugula, Corn, Egg and Bean Salad

Arugula,Egg and Corn salad

I made this Corn, Egg and Bean Salad for lunch last week and it was simple, filling, and very tasty!

This salad makes a great accompaniment to grilled chicken or pork, but it’s also substantial enough to stand alone. Either way, be sure to have a loaf of crusty bread alongside. Buen provecho!



(4-6 servings)

  • 4 cups roasted or grilled corn kernels (4 ears)
  • 4 cooked eggs, sliced
  • 1 small red onion, thinly sliced
  • 1 pin of grape tomatoes
  • 4 oz arugula
  • 3 cups mixed beans (white, red and garbanzo beans)
  • Dressing

  • Juice of 2 limes
  • Juice of 1 lemon
  • 3 tablespoons white vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sugar
  • Salt and pepper


Combine all the salad ingredients in a bowl. Add the dressing, then toss and serve.

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  1. says

    everything i’m reading today is about corn. too bad the corn isn’t really in season here yet. they’re selling it in markets, but it’s definitely not the good local stuff that we can get in july and august.

  2. says

    I love all egg dishes- this is not any different! Your food is so beautiful and creative, invite me over for dinner when I am in town :)

  3. says

    wonderfully colorful and imaginative salad, erica! too bad the letters of the key ingredients don’t form a handy acronym. maybe you could add dill or something so it could be called the ‘abcde’ salad. :)


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