Brighten up your menu with this refreshing and nutritious White Bean and Corn Salad, a perfect blend of creamy white beans, crisp cucumber, and sweet bursts of corn and cherry tomatoes. This vibrant, no-cook recipe is tossed in a zesty lemon and cumin-infused vinaigrette that takes just minutes to prepare, making it ideal for busy weeknights, potlucks, or summer barbecues. Packed with fiber, protein, and fresh herbs like parsley, this salad is both satisfying and wholesome. Serve it as a light main course, side dish, or even as a flavorful topping for grilled meats or tacos. It’s ready in just 15 minutes, making it your go-to for quick, healthy, and delicious meals.
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In a large mixing bowl, combine the white beans, corn kernels, cherry tomatoes, cucumber, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, ground cumin, salt, and black pepper to create the dressing.
Pour the dressing over the bean and vegetable mixture, tossing until everything is evenly coated.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired.
Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld together.
Garnish with additional parsley if desired before serving.
Serving size | (1279.1g) |
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Amount per serving | % Daily Value* |
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Calories | 1116.2 |
Total Fat 48.6g | 0% |
Saturated Fat 7.3g | 0% |
Polyunsaturated Fat 4.0g | |
Cholesterol 0mg | 0% |
Sodium 1734.4mg | 0% |
Total Carbohydrate 148.0g | 0% |
Dietary Fiber 33.8g | 0% |
Total Sugars 31.5g | |
Protein 38.3g | 0% |
Vitamin D 0IU | 0% |
Calcium 420.5mg | 0% |
Iron 15.8mg | 0% |
Potassium 3475.2mg | 0% |
Source of Calories