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Dense Black Bean and Corn Salad

A molded serving of Dense Bean Salad featuring black beans, corn, and red peppers on a white plate.
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A hearty, substantial salad featuring black beans and corn in a thick, savory dressing, suitable as a main dish or filling side.

Ingredients

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  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 1 red bell pepper, diced small
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Combine the rinsed and drained black beans, kidney beans, chickpeas, thawed corn, diced red bell pepper, diced red onion, and chopped cilantro in a large mixing bowl.
  2. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, cumin, smoked paprika, salt, and pepper until the dressing is well combined and slightly thickened.
  3. Pour the dressing over the bean and vegetable mixture.
  4. Gently fold all ingredients together until everything is evenly coated with the dressing.
  5. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld and the salad to become dense.
  6. Stir the salad before serving cold.

Notes

  • For an even denser texture, reduce the amount of vinegar slightly.
  • This salad keeps well in the refrigerator for up to four days, making it good for meal preparation.
  • Add 1/2 cup crumbled cotija cheese or feta cheese for extra flavor, if desired.

Nutrition

Find it online: https://spoonswirl.com/dense-bean-salad-recipe/