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Zucchini, Corn and Bean Salad

Zucchini, Corn, and Bean Salad

This Zucchini, Corn and Bean Salad makes the perfect summer side dish!   With no mayo, it's great for picnics and potlucks.
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 286kcal


  • 2 tbsp lime juice fresh
  • 2 tbsp red wine vinegar
  • 1/4 cup olive oil
  • salt and pepper
  • 1/2 cup red onion finely chopped
  • 1/4 cup cilantro fresh
  • 2 serrano chilies stemmed, seeded, and finely chopped
  • 1 clove garlic minced
  • 15 oz white kidney beans can, rinsed and drained
  • 15 oz red kidney beans can, rinsed and drained
  • 3 zucchini diced
  • 2 ears corn kernels cut from the cob


  • In a medium bowl, whisk together the lime juice, vinegar and oil.  Season with salt and pepper.  Add the rest of the ingredients and stir to combine.  Taste and adjust the seasonings. 


Can substitute yellow squash for the zucchini. 
Leave the seeds in the peppers if you want a little more heat. 


Calories: 286kcal | Carbohydrates: 37g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 876mg | Fiber: 10g | Sugar: 3g | Vitamin A: 385IU | Vitamin C: 42.7mg | Calcium: 62mg | Iron: 4.2mg