Zucchini, Corn and Bean Salad

This Zucchini, Corn and Bean Salad makes the perfect summer side dish, easy and delicious!

Post may contain affiliate links.

Zucchini, Corn and Bean Salad

One of the main healthy eating goals that I’ve been working on the past few months is to increase our bean consumption.  When you read all the articles on how to eat healthy, almost every single one of them includes beans and legumes on their list.  Beans are also relatively inexpensive.   You can make them even more inexpensive by buying them in bulk instead of cans and cooking them yourself.  My Instant Pot has made this super easy and super fast.  Now, I regularly cook up a pot or two of beans a week.  This Zucchini, Corn and Bean Salad is one of my new favorite ways to add beans to our diet!

For this salad, I made a few changes to the Grilled Zucchini and Bean Salad that I found at Food Network.  Since I was making this salad early in they day, to let it marinate for a while, I didn’t bother grilling the zucchini.  Yes, I know grilling would have added a smokey dimension to the salad and feel free to do so, but after having Scalloped Zucchini Salad, I’ve found that I really like uncooked zucchini.  The salad also didn’t call for corn, but I had a couple of ears of corn in the fridge that needed to be used, so in they went.  I also replace raw onions with Quick Pickled Onions because I don’t like raw onions and I always keep a jar of these pickled onions in the fridge.  With no mayo, this salad would be perfect for a cookout or a picnic.  It’s also great to take with lunch to work.

5 from 2 votes

Print

Zucchini, Corn, and Bean Salad

This Zucchini, Corn and Bean Salad makes the perfect summer side dish! 

Course Salad

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

Calories 286 kcal

Ingredients

• 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

Instructions

1. 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. 

Nutrition Facts

Zucchini, Corn, and Bean Salad

Amount Per Serving

Calories 286 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 1g 5%

Sodium 12mg 1%

Potassium 876mg 25%

Total Carbohydrates 37g 12%

Dietary Fiber 10g 40%

Sugars 3g

Protein 13g 26%

Vitamin A 7.7%

Vitamin C 51.7%

Calcium 6.2%

Iron 23.5%

* Percent Daily Values are based on a 2000 calorie diet.

This week I am linking up with: Amaze Me Monday | Lou Lou Girls | The Hearth and Soul | The SITS Girls | Full Plate Thursday | Foodie Friday | Country Cook Weekend Potluck