Mexican Street Corn Dense Bean Salad

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Mexican Street Corn Dense Bean Salad

This Mexican Street Corn Dense Bean Salad is a high-protein twist on classic elote! It's creamy, zesty, and hearty enough to enjoy as a full meal or side dish!

Prep Time15

Chill Time30

Total Time45

Servings: servings

Author: Brita Britnell

Ingredients

For the Salad

15 oz can chickpeas drained and rinsed
15 oz can black beans drained and rinsed
2 cups corn grilled off the cob, or 1 can fire-roasted corn, drained
1 cup shelled edamame thawed if frozen
1 medium red bell pepper finely diced
1 medium jalapeño finely diced (seeds removed to taste)
½ small red onion finely diced
⅓ cup fresh cilantro chopped
⅓ cup cotija cheese crumbled

For the dressing

3 tablespoons mayonnaise
3 tablespoons Mexican crema or sour cream
2 tablespoons red wine vinegar
1 medium lime juiced and zested
2 cloves garlic finely minced
½ teaspoons chipotle chili powder or regular chili powder
½ teaspoons fine sea salt
½ teaspoons black pepper

Instructions

Make the dressing: In a small bowl, whisk together the dressing ingredients: mayo, crema/ sour cream, red wine vinegar, lime zest and juice, garlic, chili powder, salt and black pepper.
Combine the salad: In a large mixing bowl, mix together the salad ingredients: chickpeas, black beans, corn, edamame, bell pepper, jalapeño, red onion, and cilantro. Toss to combine.
Dress and toss: Pour the dressing over the salad and toss well until everything is evenly coated.
Chill: Top with the cotija cheese and refrigerate for at least 30 minutes before serving for best flavor. Stir before serving and top with extra cotija and cilantro if desired. Enjoy!

Notes

Storage Instructions - Store in an airtight container in the fridge for up to 3–4 days. Stir before serving and refresh with a squeeze of lime if needed.

For the corn: Grilled corn off the cob gives the best flavor — grill 4 ears at 400°F for about 12 minutes, turning every 3 minutes. In a pinch, one 15 oz can of fire-roasted corn works great and keeps this completely no-cook.

Bean swap: Black beans keep it in the Mexican flavor profile, but cannellini or pinto would also work well. You can leave out the edamame or swap it for other beans as desired.

Make it vegan: Swap mayo and crema for vegan versions, and use vegan feta in place of cotija.

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