Fresh Three Bean and Corn Salad

Summer is here – hip hip hooray!  Long, lazy days, family gatherings, potlucks, cool early mornings, swimming, puzzles, and monsoon season are just a few of my favorite things about this time of year.

It’s also stifling hot in Arizona, which means I keep cooking to a bare minimum. Salads, soups made in the blender, grilled veggies, crock pot meals, and smoothies are so easy to prepare, and don’t heat up the kitchen.

Fresh Three Bean and Corn Salad | Grow Eat Glow

Whether you’re making a salad-for-dinner, potluck dish, or flavorful and filling lunch for the week, Fresh Three Bean and Corn Salad is your answer!  It’s easy to throw together, and is perfect on its own or as a side dish.  It’s pretty and colorful, and contains amazingly healthy herbs like parsley, oregano, and mint.  And the combination of herbs, garlic, and lemon is seriously refreshing!

I was first introduced to this salad at a work potluck.  Did I eat more than my share of this delightfulness?  Yes.  Yes I did.

With mint lodged between my teeth, I begged my coworker for her amazing recipe.  She graciously shared it (and informed me of my mint situation.  Thank you, Victoria!).  The original recipe can be found here.

Are you ready to make this delightful salad?  Here’s what you’ll need:

Fresh Three Bean and Corn Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 8

Fresh Three Bean and Corn Salad


  • 1 (15 oz can) kidney beans
  • 1 (15 oz can) black beans
  • 1 (15 oz can) cannelloni beans
  • 2 ears corn on the cob (uncooked), or 15 oz can corn
  • 1 tomato, chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 tsp. dried oregano
  • 1 small bunch fresh mint, chopped
  • 1 small bunch fresh parsley, chopped
  • Juice of two lemons
  • 1/4 cup olive oil
  • 1 tsp. maple syrup
  • Salt and pepper, to taste


  1. Drain and rinse all beans.
  2. Cut the kernels off the corn cobs, or rinse and drain the corn if using canned.
  3. Combine beans, corn, tomato, and onion in large bowl. Lightly toss.
  4. Combine garlic, oregano, mint, parsley, lemon juice, olive oil, and maple syrup in small bowl. Whisk and season with salt and pepper. Add the dressing to bean/corn mixture and stir.
  5. Refrigerate before serving.


Longer refrigeration time will allow the flavors to blend.

 Do you cook differently in the summer?  Are there certain “cooling” ingredients you’re drawn to when it’s hot outside?  Drop me a line, I’d love to hear how you beat the heat in the kitchen!

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Comments: 2

  1. organic4greenlivings July 6, 2015 at 2:35 PM Reply

    Hi Christi,
    This bean salad sounds delicious and has such healthy ingredients. Thanks for sharing on Real Food Fridays. Pinned & twitted.

    • Christi July 7, 2015 at 7:29 AM Reply

      Thank you, love all the yummy recipes on Real Food Fridays!

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