Summer's Freshest 3-Bean Salad
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.
Servings: 6 people
Calories: 186kcal
Ingredients
Salad
- 3 cups green beans trimmed and cut into 2 inch pieces
- 1 ear sweet corn
- 1 1/2 cups cherry tomatoes halved
- 1/3 cup cilantro chopped
- 1/3 cup basil chopped
- 1 can kidney beans 15 ounce
- 1 can chickpeas 15 ounce, or white cannellini beans
Dressing
- 1/4 cup lime juice + 2 tablespoons
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon cumin
- sea salt and freshly ground black pepper to taste, I don't add salt when using salted beans
Instructions
- In a saucepan, boil water with a vegetable steamer inside. Add trimmed green beans, and place the lid on top. Steam for 2-3 minutes, then remove, being careful not to overcook.
- Add the green beans to a bowl with ice water to stop the cooking and keep the beans a vibrant green.
- 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. Cut the corn off the cob.
- In a bowl, add the beans, cherry tomatoes, corn, and herbs to a large salad bowl.
- Add all the dressing ingredients into the bowl, and mix well. Taste, and season with sea salt and black pepper.
Notes
*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.
Nutrition
Calories: 186kcal | Carbohydrates: 27g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 484mg | Fiber: 8g | Sugar: 7g | Vitamin A: 731IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 3mg