Mexican Corn and Bean Salad | End of Summer Salad

Summer is coming to an end fast. How do I know? Well, the cicada orchestra is playing to coda, building up to the familiar crescendo that I know all too well. The sun is sharper and making long, cool autumn shadows that cut through cloudless and much cooler blue skies.

And when Hansom comes home from the farmer's market, bringing me a huge bunch of corn cobs and an equally large bunch of glorious sunflowers, then I know for sure there isn't much time left on this year's calendar for summer.

Corn and sunflowers for end of summer, Mexican three bean salad

And that's fine with me.

I don't mind at all. I've had a glorious summer and all good things must come to an end. 

But I won't let the summer end without making my Mexican Corn and Bean salad one last time. In fact, I think, I'll serve it up this Labor Day as an easy barbecue side with a side of tortilla chips.

I'm lucky to have an extra pair of (strong) hands to take care of shucking all these corn cobs. And Hansom doesn't mind giving me a hand in matters like this. 

Man shucking corn
Hansom giving me a hand.

My part in preparing my Mexican Three Bean Salad, would be picking up the can opener and opening a couple of cans of beans of my choice. We make a good team, wouldn't you say?

Mexican 3 bean salad, lime juice dressing, Mexican Corn and Bean salad, Mexican three bean salad, Black bean and corn salsa, end of summer salad, figure holding a tennis ball of corn in a bowl of beans and corn
When I serve this up, everyone just loves it. It's real ace! 
Just need to add the coriander, lime and jalapenos now.

To make things even easier, sometimes I just use frozen corn or canned sweet corn instead of boiling corn on the cob.

Chopped onions, coriander leaves and generous squeezes of lime juice, along with salt and pepper are the only other ingredients required for the salad. Perhaps, a chopped jalapeno to add a little oomph to a zestly, limey salad with a non-fat lime juice dressing.

And that just reminds me of my favorite recipe for life that uses similar ingredients. 

Recipe for Life

Take life with a pinch of salt... 

a slice of lime... 

and a shot of tequila.

So do excuse me now, while I take my own advice and fix myself a tequila to go with my Mexican Corn and Bean Salad.


Recipe for Mexican Corn and Bean Salad

Time: 5-10 minutes


☐ 1 15oz. can of sweet corn
☐ 1 15oz. can of garbanzo beans/ chickpeas
☐ 1 15oz. can of red beans/ kidney beans
☐ 1 15 oz. can of black beans/ frijoles negros
☐ Handful of fresh coriander, chopped
☐ 1/2 red onion, diced
☐ 2 limes, juice squeezed
☐ 1 jalapeno, deeseeded and chopped
☐ Salt
☐ Pepper

Step-by-Step Instructions:

Step 1: Chop Fresh Ingredients

Dice onions, jalapeno and coriander and put into a large bowl.

Step 2: Open Cans

Open and drain cans of corn, red, black and garbanzo beans.
Mix into bowl of freshly chopped ingredients

Step 3: Season

Squeeze the lime juice into the bowl and season the salad with salt and pepper to taste.

Serve with tortilla chips.

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