Mexican Street Corn Dense Bean Salad

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

Food with Feeling

This Mexican Street Corn Dense Bean Salad takes everything you love about classic elote- creamy, tangy, and a little smoky – and turns it into something way more filling. It’s fresh, flavorful, and hearty enough to actually count as a meal!

Original sourcefoodwithfeeling.com/mexican-street-corn-dense-bean-salad

Mexican Street Corn Dense Bean Salad

Food with Feeling

Foodwithfeeling.com

Difficultyeasy

Ingredients

For the Salad

For the dressing

Instructions

0 of 7 done

Step 1
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.
Step 2
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.
Step 3
Dress and toss: Pour the dressing over the salad and toss well until everything is evenly coated.
Step 4
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
Step 5
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.
Step 6
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.
Step 7
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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