Easy Summer Bean and Corn Salad

This recipe is easy to pull together and makes a great batch meal to use throughout the week for any family that is busy with summer activities and events.

Michigan cucumbers and tomatoes are in peak season from July to October, making this dish a great way to incorporate seasonal vegetables into your diet.

The chickpeas and black beans, which fall in the legume family, are high in fiber and protein.

Photo credit: A Healthier Michigan 



  • 1 can (15 oz.) of chickpeas, drained and rinsed
  • 1 can (15 oz.) of black beans, drained and rinsed
  • 1 can (15 oz.) of corn, drained
  • 1/2 an English cucumber, chopped
  • 1/2 container of cherry or grape tomatoes, sliced in half
  • 2 avocados, pitted, peeled and chopped
  • 1 bell pepper, any color, de-seeded and chopped


  • 2-3 Tbsp. olive oil
  • 1-2 Tbsp. balsamic vinegar
  • 1/2 lemon, juiced
  • 1/2 lime, juiced
  • 2 tsp. cumin or to taste
  • 1 tsp. salt or to taste
  • 1/2 tsp. garlic powder or to taste
  • 1/2 tsp. pepper or to taste

Easy Summer Bean and Corn Salad

1. Mix all salad and dressing ingredients in one bowl.
2. Place in refrigerator for about 15 minutes, then serve. Enjoy!

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Read 2 Comments

    1. Hi Brenda,

      Thanks for your comment. Great point. I usually recommend using low-sodium canned goods or at the very least rinsing canned vegetables with water to decrease the sodium content. Obviously, not everyone has to watch sodium levels, so those people may pick and choose if they would like to use low-sodium, rinse their beans/corn or find the combination that is right for them.

      In good health,


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