Corn and mixed bean salad

This colourful salad comes to life with a tongue-tingling Mexican dressing. Bring it along to any gathering - it's sure to be a crowd-pleaser!

  • 10 mins preparation
  • 15 mins cooking
  • Serves 8
  • Print


Corn and mixed bean salad
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 medium (340g) red onions, sliced finely
  • 2 clove garlic, chopped finely
  • 1 1/2 teaspoon ground cumin
  • 2 medium (400g) red capsicum, diced roughly
  • 4 cobs corn, kernels removed
  • 200 gram green beans, trimmed and chopped
  • 400 gram canned black beans, rinsed and drained
  • 2 tablespoon lime juice
  • 100 gram rocket leaves
  • 200 millilitre sour cream
  • 1 tablespoon finely chopped dill
  • 1 tablespoon finely chopped canned chipotle chillies in adobo
  • lime wedges, to serve


Corn and mixed bean salad
  • 1
    Heat the oil in a deep frying pan and add the onions. Cook over a medium heat for 2-3 minutes or until onions are just softened. Add the garlic and cumin and cook for 1-2 minutes stirring, until fragrant; add the diced capsicum and corn. Cook for 3 minutes or until corn is tender, then add the beans cook for a further 2 minutes, stirring occasionally. Remove from heat and set aside to cool.
  • 2
    Gently fold the canned beans and lime juice through the vegetables then transfer to a serving platter lined with the rocket leaves.
  • 3
    To make dressing; combine all ingredients in a small bowl. Serve the salad with the dressing.


Chipotle chillies in adobo are available from selected delicatessens and large greengrocers.

More From Women's Weekly Food