Easy Corn and Pinto Bean Salad

Corn and pinto bean salad, simply embellished with lime vinaigrette, is an easy way add color and protein to your plate. Whether you’re looking for a substantial salad to serve for everyday meals or a last-minute dish to throw together for a potluck (double the recipe for the latter), this quick recipe can serve as both.

Corn and beans have a natural affinity for one another, and a lime vinaigrette gives this all the flavor it needs. For a simple meal, serve this colorful salad with vegan quesadillas (other than those made with beans and corn — we don’t want to be redundant!) or side by side with another substantial salad.

You can also just keep it light; serve this salad as a main dish (served over salad greens, if you’d like) and embellish with salsa and tortilla chips. 

Additions and variations: It’s always easy and fun to vary simple salads like this one. Here are some substitutions and variations:

• Use black beans instead of pinto beans
• Use roasted red bell pepper from a jar for a different kind of flavor
• Use thinly sliced scallion instead of onion
• Add some halved cherry tomatoes
• Use 1/2 cup bottled vinaigrette, but don’t skip the lime juice!
• Add a minced fresh jalapeño for a spicier salad

Why I love this recipe (and hope you will, too)

• It couldn’t be easier to make!
• It can be used in larger quantities as a main dish salad (try serving over baby greens) or in smaller quantities as an easy side dish.
• Beans add protein and heft to any meal; pinto beans have a nice mouth feel and are easy to digest.
• It’s an all-season salad, especially tasty using fresh corn in season.

Explore more …

• Fresh corn recipes for summer and fall
• Tasty, Easy Bean Salad Recipes
• Black Bean and Corn Salad for a Crowd
• Super-Easy Avocado & Bean Salad

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Yield: 4

Easy Corn and Pinto Bean Salad

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Corn and pinto bean salad, simply embellished with lime vinaigrette, is an easy way to add color and protein to your plate.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 15-ounce can pinto beans, drained and rinsed
• 2 cups lightly cooked fresh or frozen corn kernels
• 1/4 cup finely chopped red onion
• 1 medium red bell pepper, finely diced
• Cilantro leaves, as desired
• Salt and freshly ground pepper to taste

Lime vinaigrette

• 2 tablespoons olive oil, preferably extra virgin
• Juice of 1 lime
• 1 tablespoon agave or maple syrup

Instructions

1. Combine the salad ingredients in a serving bowl.
2. Combine the olive oil,  lime juice, and agave in a small bowl and whisk together. Stir into the salad. 
3. If time allows, let stand for 20 to 30 minutes before serving to allow the vinaigrette flavors to permeate; otherwise, serve at once.

Here are more easy and tasty vegan salads & sides.