Ingredients
Beans and Vegetables
- 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
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
Optional Garnish
- Sprinkle of cotija cheese
- Fresh cilantro
Instructions
- Char the Corn: Preheat a grill or grill pan to medium-high heat. Place the ears of corn directly on the grates or pan, turning occasionally, until the kernels are lightly charred on all sides, about 8 to 10 minutes. Alternatively, char the corn over a gas flame, turning with tongs until evenly charred. Remove and let cool slightly, then cut the kernels off the cob.
- Assemble the Salad: In a large bowl, combine the rinsed black beans, chickpeas, and pinto beans with the charred corn kernels, diced red bell pepper, diced cucumber, sliced green onions, minced jalapeño, and chopped cilantro. Mix gently to combine all ingredients evenly.
- Make the Dressing: In a small bowl or jar, whisk together the avocado oil, lime zest, fresh lime juice, honey, minced garlic, kosher salt, and freshly ground black pepper until the dressing is well emulsified and smooth.
- Add Dressing and Toss: Pour the prepared dressing over the salad mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the flavorful dressing.
- Serve: Garnish the salad with a sprinkle of cotija cheese and additional fresh cilantro if desired. Serve immediately for the best fresh flavor or chill in the refrigerator until ready to serve.
Notes
- For a vegan version, omit the cotija cheese or replace it with a vegan cheese alternative.
- Charred corn adds a smoky depth, but you can use boiled corn if a grill or open flame isn’t available.
- This salad can be made a few hours in advance and refrigerated to allow flavors to meld.
- Adjust the jalapeño amount based on your preferred spice level.
- Can be served as a side dish or a light main course.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
