Cool Beans Salad

One of Mom’s greatest hits, bean salad is an easy, quick summer dish that’s open to whatever’s in your pantry. This version uses fresh corn, black beans and cilantro.


July 02, 2017


Soak onion in cold water for 10 minutes. Squeeze onions and dry on paper towels – this will remove some of the sharpness. Drain beans and place in large bowl. Add corn kernels, cilantro and peppers. In a small bowl, whisk together vinegar, olive oil, cumin, salt and pepper. Pour over beans and corn and mix gently but thoroughly. Taste for seasoning. Refrigerate for two hours before serving.


  • 1 small red onion, sliced in half lengthwise, then sliced paper-thin
  • 1 can black beans
  • 1 can kidney beans
  • 1 can garbanzo beans
  • 1 can navy beans
  • 1 can white beans
  • 2 ears fresh corn, shucked, kernels removed
  • 1/2 bunch cilantro leaves, chopped
  • 2 pickled jalapeño peppers, minced (optional)
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper to taste
Build your own subscription bundle.
Pick 3 regions for $60