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Two-Bean and Corn Salad

Two-Bean and Corn Salad


  • 2 tablespoons balsamic vinegar
  • 1 15 1/2-ounce can Great Northern beans, rinsed, drained
  • 1 15 1/2-ounce can black beans, rinsed, drained
  • 2 cups frozen corn kernels, thawed
  • 1 medium-size red bell pepper, chopped
  • 1/3 cup chopped fresh cilantro
  • 2 small jalapeño chilies, seeded, chopped

Recipe Preparation

  • Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

Recipe by Sandy Ercolano of Ridgewood NJReviews Section

Two-Bean and Corn Salad

I’ve been making different types of corn and bean salad for years (usually my own concoctions). I came across this particular recipe recently and thought I’d give it a try. It’s quick, easy and very tasty. Based on what I had on hand, I substituted 1 chopped canned chipotle pepper for the jalapeno and used pinto beans instead of Great Northern beans. Kidney beans would work well, too, or you can just use all black beans. I think the recipe makes closer to 6 servings than 8. This salad would also make a good “dip” for tortilla chips (choose a sturdy chip that won’t crumble on contact).

For more recipe ideas, check out Ultimate Recipe Swap.

Two-Bean and Corn Salad
-recipe from

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 15 1/2-ounce can Great Northern beans, rinsed, drained
1 15 1/2-ounce can black beans, rinsed, drained
3 celery stalks, chopped
2 cups frozen corn kernels, thawed
1 medium-size red bell pepper, chopped
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 small jalapeño chilies, seeded, chopped

Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

Two Bean Summer Salad / August 9, 2016 by Amy Cantu

Once a quarter, I eagerly await my next shipment of beans from the Rancho Gordo Bean Club. When I hear the loud thud of the box hitting my doorstep, I run out and rip the box open to take stock of what beautiful bean goodies have arrived - I'm never disappointed. Rancho Gordo grows heirloom bean varietals that might otherwise go extinct, since grocery store beans have become so limited and homogenous. I never knew how glorious beans could be before I cooked up my first batch of Rancho Gordo beans. There are so many different kinds with varying colors, textures, sizes, and flavor. Some varieties cook up big, sturdy and meaty, while others are petite, melty, and creamy. Also, these beans don't take forever to cook because they haven't been sitting on warehouse shelves for years and years. I held a bag of scarlet runner beans in my hands and admired their deep eggplant purple sheen with violet speckles and streaks - so beautiful. I knew these scarlet runner beans were destined for a bean salad that would celebrate summer. An overnight soak and hour-long cook rendered the beans plump and substantial with creamy centers, ready to soak up a bright, vibrant dressing. Tossed with summery green beans, ripe tomatoes, and sweet corn, this Two Bean Summer Salad has lots of fun textures and is hearty enough to be a main course. Tote this bean salad along for a picnic alongside a few cups of easy chocolate pudding, and you'll remember why sometimes the ordinary can really be spectacular. Happy summer!

Notes: I can't encourage you enough to seek out quality dried beans and cook them up yourself, but I know that sometimes we're in a pinch, and we just need to pull a meal together. Feel free to substitute two cans of beans, drained, and rinsed for the beans in this recipe, if you are short on time (red kidney beans or cannelini beans will work).

Just like with Broccoli Cooked Forever or in a good Caesar Salad dressing, even if you're not an anchovy fan, I promise that you won't taste them or anything fishy in the final salad. The anchovies lend a deep, savory flavor that is really delicious in the dressing.

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Added pinto beans to the black beans and chickpeas to boost flavor I also added diced, roasted red pepper, celery, cumin, and 1/2 of a jalapeno pepper cilantro instead of parsley and a little lime juice

It gets 4 forks for being stupid-easy and super-tasty. I make it as is. For folks who said this was bland, I recommend a good balsamic vinegar and good olive oil. Makes all the difference in the world.

A good basic salad, but was under seasoned. Needed some citrus.

I make this all the time. It's easy, fast, healthy and tastes great. I find that it gets even better the longer it sits in the fridge. The only thing I do different from the original recipe is that I add a bit more balsamic vinegar and a little less oil. Delicious!

I modified this, I didn't have any black beans or parsley so I just used garbanzo beans, red onion, olive oil, balsamic vinegar, garlic, salt pepper and cumin.

This has become one of our neighborhood favorites! I use cannelini beans in place of the garbonzos. I also use less oil and add some cucumbers. I agree with other posters that red pepper would be great too!

Wow, I make this all the time. I think I made it for every picnic last summer -- it is super easy to "play around" if needed, but I like it just as is. Really good and good for you, too:-)

Very bland, even with the addition of diced red pepper. Keep looking there have to be better recipes than this one.

First time I made this recipe exactly as written. It is very good, but I made a couple of simple changes which I think really made it better. I used both parsley & cilantro and added dried cumin - yum!

I messed around with this a bit but kept the idea the same--i used black beans, corn, two tomatoes and kept the rest the same. My family loved it!

Delicious! I make this recipe all the time, and love it. It's delicious as written, or served on lettuce leaves (Bibb is lovely) or yellow rice. I almost always add diced red pepper and celery, and sometimes fresh diced jalapenos. yum!

A nice spin on the bean salad theme. I made it as written, and someone at the party said it was the best bean salad sheɽ ever eaten.

Great salad to use as a side dish, or on its own! I added corn, as another reviewer suggested, and it was terrific!

Have made this twice, once with garbanzos, once with cannellini, it really makes no difference. I added the red pepper as suggested in previous reviews AND some blanched frozen corn. Increased the balsamic by one tablespoon. WOW! colorful, tasty, and healthy. My husband wants it everyday with his sandwich at lunchtime. Will add tuna to it in warm weather and have it as a main course. This is a keeper!

In addition to the ingredients listed, I half tiny grape tomatoes and chop red pepper in as well. This is our favorite bean salad, colorful, healthy and delicious. Everyone always asks for the recipe.

Great recipe, easy to make and tasted excellent. I added red peppers for color which made a big difference and tasted great.

Easy and light. I added a few kidney beans and did less oil, more balsamic vinegar. Great!

Yummy!!Excellent easy dish for summer BBQ's. I added diced tomatoes.

Yummy! I added diced red and green bell pepper. it gave it a nice crunch. I also used cilantro instead of parsley (I grabbed the wrong one in the grocery store) it added a nice flavor. Great for a Sunday BBQ!

Nest time I will include less onion it was a bit overpowering for my taste.

tasty and extremely healthy. family loved it and only asked i add green beans as well. next time though, i will cut back on garlic a tad. it was a bit overpowering.

My husband and I are both crazy for this recipe it's a lazy person's vegetarian dream with a couple of strong, wonderful flavors giving the beans some bite. I often double the recipe and we get several meals out of it it is also a favorite at my office potluck. Garlic, onions, olive oil, legumes: eat this often enough, and you'll live forever.

This one was super fast and easy to make, and it makes a really tasty and nutritious snack. It made me look forward to picnic season!

My husband and I love this recipe. It's great to have a low fat side dish in the fridge for lunches or just snacking. Super easy and quick.

Perfect salad to bring to a gathering. Great taste and pleases a large audience. I added a little extra balsamic, I thought the amount of garlic was just right, and added red bell pepper. I'll try it next time with celery and cucumber too, for more crunch.

Recipe Summary

  • ⅓ cup white wine vinegar
  • ¼ cup olive oil or salad oil
  • 2 tablespoons water
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 3 cups cooked rice, chilled
  • 1 15 ounce can pinto beans, rinsed and drained
  • 1 15 ounce can black beans, rinsed and drained
  • 1 10 ounce package frozen peas, thawed
  • 1 cup sliced celery
  • ½ cup chopped red onion
  • 2 medium fresh Anaheim peppers, chopped, or two 4-ounce cans diced green chili peppers, drained
  • ¼ cup snipped fresh cilantro or parsley

In a screw-top jar, combine white wine vinegar, olive oil, water, salt, garlic powder, and pepper. Cover and shake well. Set aside.

Combine rice, beans, peas, celery, onion, peppers, and cilantro or parsley in a large bowl or container. Pour dressing over the rice mixture toss lightly to coat. Cover and chill for 2 to 24 hours. Transport in an insulated cooler with ice packs. Makes 8 servings.

If desired, substitute 2/3 cup bottled Italian salad dressing for the homemade dressing.

Two “Bean” Salad with Corn, Avocado, Mango and Salsa Verde Vinaigrette

Again, after such a food extravaganza, my body was craving something delicious and healthy. This Sunday, we had a barbecue at a friends’ house, and I was asked to prepare the side to her ribs. Corn always comes into my mind, but I also wanted something that was healthy and colorful. I feel that the more colors you put in a salad, the more nutrients you are giving your body. I also knew I didn’t want your typical lettuce and tomato salad that is prevalent in almost every menu here. It’s funny, Spaniards are not big on salads, and it baffles me that the variety of produce that you get here aren’t translated into a cornucopia of a salad bowl.

This “salad” was delicious, full of black beans, chickpeas, corn, cherry tomatoes, avocado, mango and then a slightly tangy Salsa Verde (made from tomatillos) vinaigrette, and some fresh cilantro.

Really easy to make, gorgeous to present, and you have a filling, healthy side to any lunch.

So here’s what you’re going to need:

1 can Black Beans, drained

1 large slice mango, diced

3 tbsp extra virgin olive oil

Just mix all the ingredients, except for the avocado if you aren’t serving immediately. When you are ready to serve, then dice and mix in the avocado, if not it gets all brown. And it’s that easy!

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 (8 ounce) can can no-salt-added tomato sauce
  • ¾ cup reduced-sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, crushed
  • ⅛ teaspoon ground cinnamon
  • 1 (15 ounce) can no-salt-added black beans, rinsed and drained
  • 1 (15 ounce) can no-salt-added pinto beans, rinsed and drained
  • ¾ cup chopped green sweet pepper (1 medium)
  • ½ cup chopped onion (1 medium)
  • 1 4-ounce can diced green chile peppers, undrained
  • Nonstick cooking spray
  • 9 (6 inch) corn tortillas, cut into wedges
  • 2 cups shredded reduced-fat cheddar cheese (8 ounces)
  • 1 cup Sliced lettuce
  • 1 Sliced pitted ripe olives
  • 1 Chopped tomato

Preheat oven to 350 degrees F. In a small saucepan melt butter over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, cumin, oregano and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more set aside.

In a medium bowl combine black beans, pinto beans, sweet pepper, onion and chile peppers set aside.

Coat a 2-quart rectangular baking dish with cooking spray. Spread 1/3 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortillas on top of the sauce. Top with one-third of the bean mixture. Spread one-third of the remaining sauce over all. Sprinkle with 2/3 cup of the cheese. Repeat layers twice, starting with tortillas and setting aside the final 2/3 cup cheese.

Cover with foil. Bake for 35 minutes. Sprinkle with the reserved 2/3 cup cheese. Bake, uncovered, about 10 minutes more or until cheese melts. If desired, top with lettuce, olives and/or chopped tomato.

Best-of-the-West Bean Salad

This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and vinegar.

  • 3/4 cup Pace® Picante Sauce
  • 2 tablespoons chopped cilantro
  • 2 tablespoons red wine vinegar
  • 1 tablespoon vegetable oil
  • 1 large green pepper, diced (about 1 cup)
  • 1 medium red onion, very thinly sliced (about 1/2 cup)
  • 1 can (about 15 ounces) kidney beans, rinsed and drained
  • 1 can (about 15 ounces) pinto beans, rinsed and drained

Stir the picante sauce, cilantro, vinegar, oil, pepper, onion, kidney beans and pinto beans in a medium bowl. Cover and refrigerate for 2 hours, stirring occasionally during chilling time. Garnish with additional cilantro.

Two Bean and Corn Salad with Balsamic Vinaigrette

Ingredients and Directions for Salad
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
3 stalks celery, chopped
4 ears of corn, kernels removed from cob
1 medium red bell pepper, chopped
1 cup red onion, chopped
1/3 cup cilantro, chopped
2 jalapenos, seeded and chopped (optional)
balsamic Vinaigrette (see below)

Combine all ingredients into a large bowl. Mix well with dressing. May be served as a side dish or on top of grilled fish or chicken!

Ingredients and Directions for Balsamic Vinaigrette
5 Tablespoons olive oil
3 Tablespoon balsamic vinegar
pinch of salt, pepper, and cumin
1/8 teaspoon honey
1 Tablespoon dijon mustard

Add all ingredients into a jar and shake very well. Enjoy!

Ensalada de Dos Frijoles y Maíz con Vinagreta Balsámica
Adaptada de Recetas Soulful por la Network para una California Saludable
Rinde 10 porciones de (1 taza)

Ingredientes e Instrucciones para la Ensalada
1 lata (15 onzas) de frijoles negros, escurridos y enjuagados
1 lata (15 onzas) de frijoles cannellini, escurridos y enjuagados
3 tallos de apio, picado
4 mazorcas de maíz, desgranadas
1 chile campana rojo mediano, picado
1 taza de cebolla roja, picada
1/3 taza de cilantro, picado
2 chiles jalapeños, sin semillas y picados (opcional)
vinagreta balsámica (ver receta más abajo)

Combine todos los ingredientes en un tazón grande. Mezcle bien con el aderezo. Se puede servir como guarnición o en la parte superior de un pescado a la parrilla o pollo!

Ingredientes e Instrucciones para la Vinagreta Balsámica
5 cucharadas de aceite de oliva
3 cucharadas de vinagre balsámico
una pizca de sal, pimienta y comino
1/8 cucharadita de miel
1 cucharada de mostaza de Dijon


To make Two-Bean Salad: fill large pot with 1 inch water and set steamer basket in pot. Cover, and bring water to a boil.
Place green beans in steamer basket. Cover, reduce heat to medium-low and steam 2 to 3 minutes, or until green beans are crisp-tender. Let cool slightly.
Meanwhile make the Tarragon Dressing: blend vinegar, mustard, maple syrup, garlic, salt and pepper in blender or food processor until smooth.
With machine running, gradually add oil and tarragon through feed tube, and blend until smooth.
Toss green beans with all remaining salad ingredients in large serving bowl. Pour dressing over salad, and toss to coat. Serve at room temperature.
Serves 8.