Bean 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
