When I think of quick, easy, and refreshing dishes, this Cannellini Bean and Corn Salad comes to mind.
With crunchy bell peppers, spicy jalapeno, creamy cannellini beans, and a zesty citrus ginger dressing, this salad is perfect for any occasion.
Whether you’re whipping up a weeknight dinner or packing lunch for work, this is one salad that’s light, flavorful, and packed with protein.
Plus, it’s a breeze to throw together using ingredients you probably already have in your kitchen.
Why You’ll Love This Cannellini Bean and Corn Salad Recipe
Simple ingredients: You can easily make this salad with pantry staples and fresh veggies.
Protein-packed: This salad delivers a nice dose of plant-based protein thanks to the cannellini beans.
Perfect for meal prep: It stores well, making it an excellent option for meal prepping throughout the week.
Versatile: Serve it as a side dish, or even enjoy it as a light lunch. It pairs beautifully with grilled foods or as part of a summer spread.
Ingredients for Corn and Cannellini Bean Salad
Cannellini beans: I love the taste of cannellini beans in my salads. I also prefer to use canned beans for quicker meal prep, but if you like the old-school way of soaking and cooking the beans, that also works.
The cannellini beans provide a creamy texture and plant-based protein that really balances out the salad.
Corn: Adds a touch of sweetness and crunch. You can use fresh, canned, or frozen corn kernels.
Bell peppers: Red and green peppers bring sweetness, color, and a nice crunch.
Cucumber: For that refreshing, crisp bite.
Jalapenos: It adds spiciness to the dish.
Red onion (optional): I sometimes use it to add a bit of sharpness to balance the flavors. If you don’t like onions, feel free to skip it.
Basil: For the best flavor, I highly recommend using fresh basil, but you can substitute it with cilantro or parsley.
Citrus ginger dressing: My zesty, tangy dressing that combines all the flavors. (You can check out my citrus ginger dressing recipe.)
How to Make Cannellini Bean and Corn Salad
This cannellini bean and corn salad is easy to make and comes together in roughly 15 minutes. Follow these step-by-step instructions to ensure you achieve an outstanding salad dish.
Step 1: Prep your ingredients
Start by dicing your red and green bell peppers, jalapenos, cucumber, and red onion. I chose to omit red onions, but you can add them in this step.
Step 2: Combine the beans and corn
In a large mixing bowl, add the drained and rinsed cannellini beans and the cooked and cooled corn.
Step 3: Toss in the vegetables and Basil
Add the diced bell peppers, cucumber, and red onion to the beans and corn mixture.
Chop a few fresh basil leaves and sprinkle them over the salad. This will give the dish a nice herbal flavor.
Step 4: Dress the salad
Drizzle your citrus ginger dressing over the salad and gently toss, ensuring that all the ingredients are evenly coated.
Step 6: Let it sit and serve
Allow the salad to rest in the fridge for 10-15 minutes so the flavors can meld. Serve chilled, and enjoy!
Serving Suggestions
This Cannellini Bean and Corn Salad is versatile and works great in several ways:
- As a side dish: Pair it with grilled chicken, fish, or tofu for a light, balanced meal. Its fresh and vibrant taste complements any protein perfectly.
- In a wrap or sandwich: Spoon some of this salad into a whole grain wrap or pita for a quick, on-the-go lunch. You can also layer it on top of your favorite bread for a healthy sandwich.
- Topped with avocado: For extra creaminess, add a few slices of ripe avocado on top of your salad. The richness of the avocado pairs beautifully with the citrus ginger dressing.
- As part of a grain bowl: Serve the salad over quinoa, brown rice, or farro for a hearty and filling meal. You can even add some extra veggies or seeds for texture and flavor.
- With a side of chips: For a fun snack or appetizer, serve this salad alongside your favorite tortilla chips. The crisp texture of the chips adds a satisfying crunch.
Pro Tip:
For even better flavor, make this salad ahead of time and let it sit in the fridge for a few hours or even overnight.
This gives the dressing time to fully soak into the beans and vegetables, allowing the citrus and ginger flavors to meld together and intensify.
The cannellini beans will absorb the dressing, becoming even more flavorful, and the vegetables will soften slightly, making the salad texture even more enjoyable.
You’ll notice how the salad feels more cohesive by the next day.
If you plan to store it overnight, keep the basil separate and add it right before serving to maintain its fresh taste. This way, the herb doesn’t wilt or lose its vibrancy.
Making it ahead of time also makes this salad perfect for meal prep. You can prepare a large batch, store it in the fridge, and have a healthy, ready-to-eat side or main dish throughout the week.
Just be sure to give it a quick toss before serving to redistribute the dressing!
Cannellini Bean and Corn Salad
Ingredients
- 15 oz cannellini beans - 1 can cannellini beans, drained and rinsed
- 1 cup corn kernels - cooked and cooled
- ½ red bell pepper - diced
- ½ green bell pepper - diced
- 1 jalapeño - diced
- 1 cucumber - small, diced
- ¼ cup red onion - diced (optional)
- 2-3 basil - fresh, finely chopped
- citrus ginger dressing
Instructions
- Dice the red and green bell peppers, jalapeño, cucumber, and finely chop the red onion (if using). Set aside.
- In a large bowl, combine the drained cannellini beans and cooked corn. Add the diced bell peppers, cucumber, and red onions, then toss gently to mix.
- Sprinkle in the chopped basil and pour your citrus ginger dressing over the salad. Toss everything together until evenly coated.
- Let the cannellini bean and corn salad sit for about 10-15 minutes in the fridge for the flavors to meld, then serve cold.
