Summer's Freshest 3-Bean Salad
Prep time
Cook time
Total time
A classic 3 bean salad gets a summer twist. Roasted corn on the cob and juicy cherry tomatoes are added, then doused with a bright lime and herb vinaigrette.
Recipe type: Gluten Free, Grain Free, Vegan, Vegetarian, Sugar Free
Serves: 6 cups
  • 1 ear of sweet corn
  • 3 cups green beans, trimmed and cut into 2 inch pieces
  • 1 15-ounce can kidney beans
  • 1 15-ounce can white cannellini beans (or white kidney beans)
  • 1½ cups cherry tomatoes, halved
  • ⅓ cup cilantro, chopped
  • ⅓ cup basil, chopped
  • ¼ cup + 2 tablespoons lime juice
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon cumin
  • sea salt and freshly ground black pepper, to taste (I don't add salt when using salted beans)
  1. Roast the corn on a bbq or a grill pan inside over medium-high heat for about 5-6 minutes, until hot and lightly charred.
  2. In a saucepan, boil water. Add chopped green beans, and place the lid on top. Boil for 2-3 minutes, then remove, being careful not to overcook.
  3. Drain the green beans. If you'd like, place the green beans in a bowl of ice water. I just run cold water over them for a minute, then put them in the fridge to cool.
  4. In a bowl, add the beans, cherry tomatoes, cooled green beans, and corn cut off the cob.
  5. Add all the dressing ingredients into the bowl, and mix well. Taste, and season with sea salt and black pepper.
  6. Add the fresh cilantro and basil right before serving.
*This salad is even better on the 2nd and 3rd days once the beans have soaked up the dressing. It's the perfect make-ahead dish for lunches, potlucks, and BBQs. To keep it looking the freshest, put together the salad, and add the fresh herbs right before serving.
**If you're not serving the salad to guests, it's fine to add the herbs ahead of time. The flavor holds well in the salad for 3 days, but they lose their vibrant color.
Recipe by Sunkissed Kitchen at