The Pioneer Woman Tasty Kitchen
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Mexican 3-Bean and Corn Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Complete with the creamiest avocado salsa dressing! Vegan, gluten-free and so easy!

Ingredients

  • 2 ears (large) Corn
  • 1 teaspoon Olive Oil
  • ¾ teaspoons Ground Cumin
  • Salt And Pepper
  • 1 can (15 Oz. Size) Dark Red Kidney Beans, Drained
  • 1 can (15 Oz. Size) Canellini Beans, Drained
  • 1 can (15 Oz. Size) Black Beans, Drained
  • ½ cups Sliced Green Onions
  • FOR THE DRESSING:
  • 1  Small Avocado
  • 2 Tablespoons Fresh Lime Juice
  • ¼ cups Salsa
  • ½ cups Cilantro
  • ¼ teaspoons Sea Salt

Preparation

Heat grill to high heat. While grill heats, rub corn with oil and then rub on cumin and a pinch of salt and pepper.

Grilled corn, turning every 6–9 minutes, until nice and charred. This takes 15–20 minutes. Set aside until cool enough to handle.

While corn chills, add all the beans into a large mixing bowl. I like to take a paper towel and gently press them to get any excess water or canning liquid off. Add green onions and stir to combine.

Use a very sharp knife and scrape off the cooked corn kernels. Add into the bowl with the beans and stir to combine.

Add all the dressing ingredients in a small food processor (mine is 3 cups) and process until smooth and creamy, stopping to scrape down the sides frequently.

Pour over the salad and stir until well coated. Season to taste with salt and then squeeze over the juice of 1/2-1 lime, depending much lime you like! Cover and refrigerate at least 2 hours.

Devour!

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Profile photo of terrilw

terrilw on 7.30.2018

We enjoyed this. Didn’t change a thing from the recipe.

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