Go Back
–+ servings
Delicious Street Corn Pinto Bean Salad

Vibrant Delicious Street Corn Pinto Bean Salad for Summer Fun

Enjoy a vibrant Delicious Street Corn Pinto Bean Salad, perfect for summer gatherings, blending refreshing flavors and textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups corn sweet and crunchy, fresh grilled, canned, or frozen
  • 1 cup pinto beans cooked, rinse canned beans before use
  • 1/2 cup red onion diced; shallots can be substituted
  • 1/2 cup cherry tomatoes halved; grape tomatoes can be an alternative
  • 1/4 cup cilantro chopped; parsley can stand in if you're not a fan
  • 1/2 cup cotija cheese crumbled; feta cheese is a solid substitute
For the Dressing
  • 2 tablespoons lime juice fresh juice is preferred
  • 1 tablespoon mayonnaise Greek yogurt works as a healthier swap
  • 1 teaspoon chili powder paprika can be a milder alternative
  • salt to taste
  • pepper to taste

Equipment

  • grill
  • mixing bowl
  • Small Bowl
  • Whisk
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Start by grilling 2 cups of fresh corn on the cob over medium-high heat for about 10-15 minutes. Turn the cobs occasionally until they are nicely charred and have a smoky aroma.
  2. In a large mixing bowl, combine 1 cup of cooked pinto beans, 1/2 cup of diced red onion, and 1/2 cup of halved cherry tomatoes, along with 1/4 cup of chopped cilantro. Stir gently to mix the ingredients thoroughly.
  3. Once the grilled corn has cooled slightly, carefully slice the kernels off the cobs and add them to the salad mix. Gently fold the corn into the pinto bean mixture.
  4. In a small bowl, whisk together 2 tablespoons of fresh lime juice, 1 tablespoon of mayonnaise, 1 teaspoon of chili powder, and a pinch of salt and pepper until smooth.
  5. Pour the dressing over the salad mixture and use a large spoon to toss everything gently, ensuring all ingredients are coated.
  6. Sprinkle 1/2 cup of crumbled cotija cheese over the top of the salad and give it another gentle toss. Taste and adjust seasoning as needed.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 7gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing as the texture may change.

Tried this recipe?

Let us know how it was!