Our three bean salad with corn and tomato that will be your new favorite summer side dish. It’s easy, delicious, and healthy! You’ll love how the crunchy vegetables contrast against the creamy beans. Don’t forget to top it off with diced onion, fresh basil leaves or parsley, and a squeeze of lemon juice – this is what makes it so tasty! Give it a try when you’re looking for something light but filling.
This recipe is a perfect way to make use of excessive corn and tomatoes that are in season. If you’re short on red beans, black beans or kidney beans, just add more corn! The combination of flavors and textures will have your mouth watering for more. The trio of beans and fresh veggies and herbs really take this simple, inexpensive salad up a few notches.
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Fresh corn – This works best to really capture the flavors of the season.
- Cherry tomatoes – You can use any small variety you might have on-hand or find at the farmer’s market.
- Spices – Basic sea salt and fresh cracked pepper go a long way to make these flavors pop.
- Olive Oil – Adds some moisture and sheen to the salad with a little flavor. You can use your favorite oil you have on-hand.
- Beans – Kidney beans, black beans, and white beans. Be sure your beans are rinsed and drained for best flavor!
- Herbs – We found fresh basil to be the best but fresh cilantro would also work!
- Lemon Juice – This acid is much needed to balance the flavors of the dull beans and add a nice tartness that works so well on the taste buds.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- can opener – Used for opening the beans.
- colander – To drain the beans.
- cutting board & knife – To cut the tomatoes, corn, and herbs.
- oven (adjusted to the center rack)
- parchment paper – For roasting the corn and tomato
- baking sheet – To roast the corn and tomato on.
- large mixing bowl – To toss the 3 bean salad in.
- mixing spoon – Used to toss the salad.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Three Beans Salad with Corn and Tomato comes out perfectly.
Use Fresh Corn
Using fresh corn is one of the best things you could do to enhance the flavor of this salad. Yes, you could use frozen corn too if needed, but there is nothing like fresh corn. You can also char the corn on the grill for more flavor and skip roasting the tomatoes.
Fresh basil, parsley, or cilantro will all add lovely flavors to this salad. I chose basil because I have an overload of sweet basil on-hand, but the other flavors would work nicely.
Cubed cheddar cheese chunks, cojita cheese, feta, or even shredded cheese would be so good in this salad. We opted for none to make it dairy-free, but these flavors work with cheese and even some sour cream!
If you want to store your Three Bean Salad with Corn and Tomatoes, just follow these easy steps.
While this does not freeze well, it will last in the refrigerator for up to 3 days when stored properly in an airtight container. Mix the salad before consuming to rework the flavors throughout.
Follow the recipe below to make Three Bean Salad with Corn! This recipe makes 8 SERVINGS, but you can adjust the recipe card for other serving sizes.
More Salads to Try!
Three Bean Salad with Corn and Tomato
- can opener
- cutting board & knife
- oven (adjusted to the center rack)
- parchment paper
- baking sheet
- large mixing bowl
- mixing spoon
- ½ cup fresh corn *one large ear
- 12 whole cherry tomatoes halved
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 15 ounces white beans rinsed and drained
- 15 ounces black beans rinsed and drained
- 15 ounces red kidney beans rinsed and drained
- 1 tablespoon fresh basil chopped
- ½ cup fresh lemon juice *2 large lemons
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Remove corn kernels from the ear of corn and toss them with halved cherry tomatoes, olive oil, salt, and pepper. Roast for 10 minutes.
- Add beans, roasted corn and tomatoes, chopped basil and fresh lemon juice to a mixing bowl; toss to combine. Add additional salt and pepper to taste *if needed.
- Cover the mixing bowl and chill salad for one hour to allow flavors to meld. Served chilled.