Bean & Corn Salad with a Lime Vinaigrette
Cook time
Total time
Serves: 8
  • 4 cloves garlic, roasted and minced
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • ½ an onion, diced
  • 1 14. oz can black beans, rinsed and drained
  • 1 14 oz. can garbanzo beans, rinsed and drained
  • 1 14 oz. can kidney beans, rinsed and drained
  • 1 cup edamame (soy beans), cooked according to package directions
  • 1 cup corn, frozen (cooked according to package directions) or canned (rinsed and drained)
  • juice of 1 lime
  • 3 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • ½ teaspoon fresh or dried thyme
  • ½ teaspoon (or more) cracked black pepper
  1. If you are using dried beans (I used dried black beans), soak them according to package directions. I soakced my black beans in boiling water for an hour and a half, then cooked them over medium-high heat in just enough water to cover them for 25 minutes. I then drained them and allowed them to cool in the fridge for an hour so. If you're using canned beans, no need to worry about this step!
  2. Preheat your oven to 375 degrees F. Peel your garlic cloves and place them on a baking sheet, then brush with the olive oil and balsamic vinegar. Roast in the oven for 15 minutes or so, until golden. Set aside to cool.
  3. Dice your onion and add it to a large bowl. Add in your minced garlic, too. Add in your drained and rinsed beans and corn. Whisk together the vinaigrette ingredients, taste for seasoning, and add to the salad (you might not need to use all of the dressing). Toss to coat and allow to sit in the fridge for at least 30 minutes before serving (but overnight in a sealed container is best). Makes 8-10 servings as a side.
Recipe by The Crepes of Wrath at