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Corn and bean salad with tomato vinaigrette

A refreshing salad made with sweet corn kernels, mixed beans, cherry tomatoes, red onions, and a tangy tomato vinaigrette.


3 c corn (fresh, frozen or canned, cooked)
2 c beans (black beans, pinto beans, red kidney beans or a mix)
2 bell pepper (1 red, 1 green, deseeded and diced)
1⁄2 onion (red onion, finely chopped)
4 T coriander (fresh coriander, chopped)
1 c tomato (cherry tomatoes, halved)
4 T vinegar (red wine vinegar)
1⁄2 c olive oil (extra virgin olive oil)
1 clv garlic (optional, peeled and minced)
1 t mustard (Dijon mustard)
  seasoning (salt and pepper to taste)


Prepare the tomato vinaigrette

In a blender or food processor, combine the cherry tomatoes, red wine vinegar, garlic, and Dijon mustard. Blend until smooth.

With the blender running on low, slowly drizzle in the olive oil until the vinaigrette is emulsified and well combined.

Season with salt and pepper to taste. Set aside.

Assemble the salad

In a large mixing bowl, combine the corn kernels, beans, diced bell peppers, chopped red onion, and fresh cilantro or parsley.

Drizzle the tomato vinaigrette over the salad ingredients. Toss gently to ensure all ingredients are well coated with the vinaigrette.

Season the salad with salt and pepper to taste. Adjust seasoning if necessary.


Transfer the corn and bean salad to a serving bowl or platter.

Garnish with additional chopped cilantro or parsley if desired.

Serve immediately, or refrigerate for an hour to allow the flavors to meld. 

Preparation time
6 servings


The salad can be served chilled or at room temperature.

This is a refreshing and vibrant dish that's perfect for gatherings or as a side to grilled meats and fish. 


beans, vegetables, dressing
salads, side dish
American food recipes
Food in U.S.A.