Name: Mexican Street Corn Dense Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 15 ounces chickpeas; 15 ounces black beans; 2 cups corn; 1 cup edamame; 1 red bell pepper; 1 jalapeño; 0.5 red onion; 0.333 cup fresh cilantro; 0.333 cup cotija cheese; 3 tablespoons mayonnaise; 3 tablespoons Mexican crema; 2 tablespoons red wine vinegar; 1 lime; 2 cloves garlic; 0.5 tsp chipotle chili powder; 0.5 tsp fine sea salt; 0.5 tsp black pepper

Mexican Street Corn Dense Bean Salad cover

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Mexican Street Corn Dense Bean Salad

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Ingredients

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Instructions

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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.

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Tips & Tricks (5)

Char Your Corn for Depth 🔥
Lightly char the corn in a dry skillet before adding to the salad to develop smoky, caramelized flavors that complement the chipotle and elote-inspired profile.
Balance Your Creamy Sauce 🥄
Mix Mexican crema and mayo in a 1:1 ratio, then thin with fresh lime juice to achieve the perfect pourable consistency that coats the beans without making the salad soggy.
Toast Your Spices First 🌶️
Bloom the chipotle chili powder in a small pan with the garlic for 30 seconds before mixing into the dressing to unlock deeper, more complex smoky flavors.
Prep Beans the Right Way 🫘
Drain and rinse canned beans thoroughly, then pat dry with paper towels to prevent excess moisture from diluting your dressing and creating a watery salad.
Finish with Fresh Elements ✨
Add cilantro, jalapeños, and red onion just before serving to keep them crisp and bright, saving crumbly cotija cheese for a last-minute sprinkle to prevent it from absorbing excess moisture.

Recipe Facts

Diet at a Glance

Vegetarian

Low-Cholesterol

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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