Mexican Three Bean Salad

Ingredients

• 340 gfrozen corn, or 2–3 ears of fresh corn
• 1 can (425 g)black beans, drained and rinsed
• 1 can (425 g)kidney beans, drained and rinsed (light red, if available)
• 1 can (425 g)great northern beans, drained and rinsed, or cannellini beans
• 1red bell pepper, diced
• 1 smallred onion, diced
• 1jalapeño or serrano chilli, deseeded and diced (optional)
• 15 gfresh coriander, chopped
• 1–2avocados, chopped
• 120 mlolive oil
• 30 mlfreshly squeezed lime juice
• 60 mlred wine vinegar
• 15 mllemon juice
• 15 mlhoney
• 1garlic clove, minced
• 2.5 mlground cumin
• 15 mlsalt
• 2.5 mlground black pepper
• 1.25 mlancho chilli powder, or another chilli powder
• to tasteextra chopped coriander (optional)

Instructions

1. 1

   Char frozen corn

   Heat a 25 cm cast-iron or regular frying pan over medium-high heat. Spread the corn in a single layer and cook for 3–4 minutes, then stir and continue until charred. Work in batches if needed.

2. 2

   Grill fresh corn

   Remove the husks and clean the corn; any remaining silk can burn away on the grill. Heat the grill to medium-high, place the corn directly on it and turn occasionally for about 10 minutes, until charred and cooked through.

3. 3

   Use thawed corn

   Defrost the corn and use it as it is.

4. 4

   Whisk the vinaigrette

   Whisk the olive oil, lime juice, red wine vinegar, lemon juice, honey, garlic, cumin, salt, pepper, chilli powder and chopped coriander in a small bowl. Alternatively, put everything in a lidded jar and shake.

5. 5

   Combine the salad

   Put the corn, black beans, kidney beans, great northern beans, bell pepper, onion and jalapeño, if using, in a large bowl.

6. 6

   Dress and chill

   Pour the vinaigrette over the beans and vegetables and mix well. Serve now, folding in the chopped avocado gently, or refrigerate for a few hours and add the avocado just before serving.

7. 7

   Season and garnish

   Taste and adjust the seasoning. Add extra chopped coriander as a garnish if desired.

What is Mexican three bean salad?

This is a Mexican-inspired take on the make-ahead bean salad, combining three kinds of beans with corn, fresh vegetables and a citrus-forward dressing. Its mix of lime, coriander, cumin and chilli gives the salad a lively, savoury flavour.

Charred corn brings a smoky note, while avocado adds a soft, creamy contrast. The dish works well as a side for a shared meal or as part of a potluck spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 177 calories, 0g protein, 6g carbs, 17g fat.

The beans and corn provide most of the carbohydrates, while the olive oil and avocado contribute much of the fat; the beans also provide some protein. Balance a serving with a generous portion of leafy vegetables or another fresh salad.

Choosing the beans and corn

Beans: Rinse and drain all three varieties so their canning liquid does not dilute the dressing. Cannellini beans can stand in for great northern beans.

Getting good colour on the corn

Frozen corn: Spread it in a single layer in a hot pan so the kernels can char rather than steam; cook in batches if the pan is crowded.

Fresh corn: Turn the cobs from time to time on the grill, aiming for charred patches and kernels that are cooked through. The recipe also allows thawed corn to be used without charring.

Balancing the vinaigrette

Citrus and vinegar: Lime, lemon and red wine vinegar give the dressing its sharpness, while honey softens the edge. Whisk thoroughly or shake in a sealed jar to bring the ingredients together.

Seasoning: The cumin and chilli powder add warmth, and the coriander ties the dressing to the fresh herbs in the salad. Taste the finished salad before serving and adjust the seasoning.

When to add the avocado

Avocado: Fold it in gently right before serving so the pieces stay intact. If making the salad ahead, keep the avocado out until the end.

Making it ahead and serving

Make ahead: The beans and vegetables can sit with the vinaigrette for a few hours, giving the flavours time to mingle. Add the avocado just before the salad goes to the table.

Serving: Offer it alongside grilled food or other dishes for a shared meal. It can also be served as one part of a larger potluck spread.

Recipe notes & tips

• Rinse and drain the beans well before mixing them into the salad.
• Cook the corn in batches if it will not fit in a single layer in the pan.
• Shake the dressing in a lidded jar for a quick way to combine it.
• Leave out the jalapeño or serrano if you prefer a milder salad.
• Fold in the avocado gently just before serving.
• Taste the salad after dressing it and adjust the seasoning to suit.

Variations

• Use fresh corn: Grill corn on the cob, then cut or remove the kernels for the salad.
• Swap the beans: Use cannellini beans in place of great northern beans.
• Change the chilli: Choose another chilli powder instead of ancho chilli powder.
• Omit the heat: Leave out the jalapeño or serrano for a milder salad.
• Add coriander: Scatter extra chopped coriander over the salad just before serving.

Common mistakes to avoid

• Crowding the pan: The corn may steam rather than char; cook it in batches in a single layer.
• Skipping the rinse: Bean canning liquid can affect the dressing; drain and rinse the beans first.
• Adding avocado too early: It can lose its shape while the salad sits; fold it in just before serving.
• Serving without tasting: Seasoning can vary; taste the dressed salad and adjust it before garnishing.
• Forgetting to turn the corn: Uneven contact can leave patches uncharred; turn the cobs occasionally on the grill.

How to store

Refrigerate leftovers in a covered container and use within 3 days. For the best texture, store the avocado separately if possible and add it when serving; eat the salad chilled or let it sit briefly at room temperature.

Frequently asked questions