Four Bean and Corn Salad

For all of those non-carnivores out there, this salad is a protein gold mine! But even the biggest meat-eaters can’t help but love this salad.

Already garnering “I think this is the best thing I have had here…” at my dinner parties, this recipe has quickly become a staple. For the last minute chef, you really can’t ask for more: it is adaptable, fast, and incredibly nutritious. Try subbing in different beans and vegetables – I take advantage of whatever is in the fridge!

Serves: 8
Prep time: 5-10 minutes
Adapted from


  • 1 can red kidney beans
  • 1 can chickpeas
  • 1 can green beans
  • 1 can black beans
  • 2 fresh corn cobs
  • 3 celery stalks
  • 1 half onion (red or sweet if available)
  • 1-2 green peppers
  • 2 small jalapeƱo or finger chilies
  • 1 handful fresh cilantro (optional – some people really hate cilantro, so ask before you add it)
  • olive oil
  • balsamic vinegar
  • cumin
  • red chili powder
  • salt


  1. Empty all of the canned beans into a colander and allow to drain.
  2. Rinse the beans, shaking them and mixing them, to remove all of the canning liquid.
  3. Transfer the beans to your serving bowl. (Make sure to use a large bowl; this recipe makes quite a lot of salad!)
  4. Husk the the corn and cut off the kernels. (I hold the corn perpendicular to the cutting board and use a downward stroke starting at the base of the kernels and traversing the length of the cob and make my way around the whole piece)
  5. Separate corn kernels and add to serving bowl with beans.
  6. Chop the celery, onion, peppers and cilantro (if using) and add to serving bowl.
  7. Mix salad so that ingredients are well combined.
  8. Mix 5 tablespoons each of olive oil and balsamic vinegar, 2 teaspoons of cumin, 1 teaspoon red chili pepper, and 1/2 teaspoon of salt in a small bowl and then add to salad.
  9. Thoroughly mix so that dressing has coated everything evenly and set aside for flavors to meld.
  10. Serve at room temperature and enjoy!