Here is another simple salad for your next bbq with hardly any cooking required. I love bean salads, especially the old style South African bean salads that are tangy and sweet. This bean and corn salad with sriracha mayo dressing is both of those but with a slight heat and some variation with the addition of corn.
You can use frozen corn for this recipe but what would be a thousand times better would be to grill some corn on the grill. I think this gives the salad an amazing smokey flavour. For the green beans I use a flat variety I get here in Spain but any tender green bean will work fine. Just blanch them for a few minutes in heavily salted water and then shock them in ice water to retain their colour and crunch.
The sriracha may dressing is really simple, add the mayo, sriracha, olive oil, white wine vinegar and seasonings to a mason jar and shake well. Pour over the salad at least 2 hours before serving for the flavours to mingle. Longer is better.
PrintBean and Corn Salad with Sriracha Mayo Dressing
(8 votes, average: 3.50 out of 5)
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A great bean and corn salad for your next bbq. The corn and sriracha add a unique flavour that goes great with grilled pork or chicken.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes excl resting time
- Yield: 6 to 8 servings
- Category: salad
Ingredients
1 tin black beans, drained and rinsed
1 tin chickpeas, drained and rinsed
1 tin cannellini beans, drained and rinsed
2 cobs of corn grilled or 1 cup frozen corn thawed
1 cup sliced green beans small bunch mint leaves (10-15 leaves)
For the dressing
1/3 cup mayo
3 tbsp sriracha
1/4 cup olive oil
3 tbsp white wine vinegar
1 tsp sugar
2 tsp dijon mustard
4-5 mint leaves chopped finely
salt and pepper to taste
Instructions
Start by combining all the dressing ingredients in a mason jar, shaking and setting aside for later
Blanch the green beans and frozen corn in salted water for 4 minutes (skip adding the corn if you have grilled the corn).
Shock veggies in ice water and drain
Add all the beans and corn to a bowl
Add the mint that has been chopped
Pour over the dressing and mix well
Taste for seasoning and add salt and pepper as needed
Let sit for at least 2 hours in the fridge
Just before serving squeeze 1/2 a lemon into the salad and mix through
Serve with grilled pork or chicken and perhaps this watermelon caprese salad
Keywords: bean salad, bean and corn salad, summer salad, sriracha mayo dressing
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