Beans and Corn Salad (Ensalada de Frijol y Maiz)

Bean and Corn Salad

I love beans and enjoy a variety of comforting bean dishes during the winter months and light bean salads during the summer.

This fresh summer beans and corn salad is my favorite picnic food. I  really enjoy the simple lime and cumin dressing with all the different kinds of beans in the salad.

Buen provecho!



(About 6-8 servings)

  • 1/4 cup fresh lime juice
  • 2 tablespoons white vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • Salt and pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) red beans, drained and rinsed
  • 1 can (15 oz) garbanzo beans, drained and rinsed
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup cooked corn
  • 1 bunch fresh cilantro, leaves only, chopped
  • 1 red onion, thinly sliced

Bean salad


  1. To make the vinaigrette: in a small bowl, whisk together the olive oil, lime juice, vinegar, cumin, chili powder, salt and pepper.
  2. Add the beans, cilantro, red onion and vinaigrette and toss to coat evenly.
  3. Serve at room temperature.
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  1. says

    This is a wonderful and elegant dish. Beans are really tasty (and healthy) and with the spices and lime juice that you recommend here, really good. Great for a picnic or an office potluck.

  2. grace says

    the world can keep its green salads–this is my side dish of choice! i love the colors, flavors, and textures–nice work!

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