Corn And Bean Salad
A vibrant, creamy bean and corn salad packed with fresh flavors, perfect for potlucks, picnics, or as a side dish for casual gatherings.
Ingredients
- 16 oz. can green lima beans ⓘ
- 16 oz. can small English peas ⓘ
- 16 oz. can garbanzo beans ⓘ
- 16 oz. can kidney beans ⓘ
- 16 oz. can pinto beans
- 2 cans 16 oz. each whole kernel corn ⓘ
- 1 can sliced water chestnuts ⓘ
- 16 oz. jar sweet pickle relish ⓘ
- 1 tsp. garlic powder ⓘ
- 1/2 cup sugar ⓘ
- 1 cup mayonnaise ⓘ
- 1 chopped onion ⓘ
- salt and pepper to taste ⓘ
Instructions
- Drain and rinse all the canned vegetables.
- In a large bowl, combine the drained beans, corn, and sliced water chestnuts.
- Add the sweet pickle relish and chopped onion.
- In a small bowl, mix mayonnaise, garlic powder, sugar, salt, and pepper until well blended.
- Pour the dressing over the vegetable mixture and stir until evenly coated.
- Cover and refrigerate for at least 12 hours to allow flavors to meld.
- Serve chilled.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise to reduce calories, making it a good option for those looking for healthier alternatives. You can also substitute canned beans with cooked dried beans if preferred. Customize the salad by adding fresh herbs like cilantro or parsley for an extra flavor boost.
Serving Suggestions
Serve this Corn And Bean Salad as a refreshing side dish at barbecues or potlucks. It pairs beautifully with grilled meats or as a topping for tacos. For a complete meal, consider serving it alongside a light soup or a fresh green salad, making it a versatile addition to any spread.
Storage & Reheating
Store the Corn And Bean Salad in an airtight container in the refrigerator. It can last up to 3-4 days. Avoid freezing as the texture of the vegetables may change. To refresh leftovers, simply stir before serving; no reheating is necessary, as it is best served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Bean Salad contains roughly 536 calories, with 24g protein, 100g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (80% of the Daily Value), protein (48% of the Daily Value), and iron (41% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 706mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned ones?
Yes, you can use fresh corn, peas, and beans. Just cook them until tender, then cool before mixing with other ingredients. This can enhance the flavor and texture of the salad.
How can I make this salad vegan?
To make this salad vegan, simply substitute the mayonnaise with a vegan mayonnaise or a homemade dressing using avocado or tahini. This allows you to enjoy the flavors without any animal products.
What can I add to give the salad more crunch?
To add more crunch, consider including diced bell peppers, celery, or even toasted nuts like almonds or walnuts. These additions not only enhance the texture but also add a delightful flavor contrast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).