Pinto Bean and Charred Corn Salad with Cilantro Vinaigrette

Pinto Bean Corn Salad

If you don’t want to go to the trouble of making baked beans (and heating up your kitchen), this cold charred corn and pinto bean salad is a fresh take on a bean side dish. This keeps really well, and we have taken it on a few picnics already this summer. Highly recommend!

Just char some ears of corn the next time you have your grill heated – and char the corn, remove it from the cobs and then let it chill. You can add fresh veggies that you have on hand – I used some baby cucumbers and cherry tomatoes.

Here’s a fun tip: if you buy pinto beans in a flavorful sauce, just drain but do NOT rinse them. This will give extra flavor to your salad, and no need for salt – the beans will be flavorful and salty. I used Ranch Style Beans – perfect for this salad!

As for the cilantro vinaigrette, I was inspired by the Cilantro Vinaigrette from Dara of Cookin Canuck. This dressing is a keeper – creamy and herby tasting with just a hint of heat!

Happy Summer dining all!

Pinto Bean and Charred Corn Salad with Cilantro Vinaigrette
Prep time
Total time
Recipe type: Salad
Serves: 6 to 8 servings
  • I can (15 ounces) ranch style pinto beans, drained
  • 2 ears of corn, brush with a little oil
  • 2 green onions, thinly sliced
  • 2 ounces queso fresco cheese, cut into small cubes
  • 2 cups cucumber slices
  • Small bunch of mint or cilantro leaves
  • For cilantro vinaigrette:
  • 2 tablespoons lime juice
  • Dash of lime zest
  • 2 tablespoons cilantro
  • 3 tablespoons olive oil
  • 1 tablespoon mayonnaise
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • 1 teaspoon cayenne pepper sauce
  1. Toss all ingredients for salad together and chill for one hour.
  2. Blend vinaigrette ingredients together and toss with chilled salad.

Other pinto bean salads of note:

Pinto Bean Salad, Kalyn’s Kitchen
Pinto Bean and Peppers Salad, Aggie’s Kitchen
Pinto Bean Edamame Salad, Foodness Gracious

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