Picnic Favorite: Spicy Yellow Canary Bean Salad with Corn
Print
Picnic Favorite: Spicy Yellow Canary Bean Salad with Corn
Description
This bright, bold salad features creamy yellow canary beans, sweet corn, and a spicy citrus vinaigrette — perfect served cold or at room temperature.
Ingredients
Scale
For the Salad:
- 1 cups Doudlah Farms Organic Yellow Canary Beans, cooked and drained
- 1 cups Doudlah Farms Organic Yellow Black Beans, cooked and drained
- 1 ½ cups fresh or frozen corn kernels (grilled or charred optional)
- 1 small red bell pepper, diced
- ½ small red onion, finely chopped
- 1 jalapeño, finely diced (remove seeds for less heat)
- ¼ cup fresh cilantro, chopped
- Optional: 1 avocado, diced (add just before serving)
For the Dressing:
- 3 tbsp olive oil
- Juice of 1 lime
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tsp honey or maple syrup
- ½ tsp ground cumin
- ¼ tsp chili flakes or cayenne (adjust to heat preference) Salt
- and pepper, to taste
Instructions
- Cook the Beans:
- Soak overnight and cook until tender (about 45–60 minutes) if using dried yellow canary beans. Drain and let cool completely before using.
- Mix the Salad:
- Combine cooled beans, corn, red pepper, onion, jalapeño, and cilantro in a large bowl.
- Make the Dressing:
- Whisk together olive oil, lime juice, vinegar, honey, cumin, chili flakes, salt, and pepper in a small bowl or jar.
- Toss & Chill:
- Pour the dressing over the salad and toss gently to coat.
- Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Pour the dressing over the salad and toss gently to coat.
- Serve:
- Garnish with diced avocado, and serve chilled or at room temperature.
Notes
💡 Tips
- Add grilled chicken or shrimp for a protein boost.
- For a smoky twist, grill the corn before cutting off the cob.
- Travels well — ideal for lunchboxes, cookouts, and picnic baskets
