Summer Bean Salad II

Summer Bean Salad II

Anna E. 0

"Enjoy the fresh flavors of summer's best in every bite of this easy, colorful salad!"


15 m servings 113 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.
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Your rating



  1. 30 Ratings


Delicious! I used white kidney beans instead and it was just as good! Sure to be a crowd pleaser.

Wasn't crazy about it the 1st day but the 2nd day I got hooked and ate the entire thing in 2 sittings!

Delicious! I have been using for years, and this is only the third recipe I have rated 5 stars. This is unbelievably good considering the simple ingredients. The fresh lime juice ...

I used white cannellini beans, an 11oz can of summer sweet corn, dried basil and left out the lemon zest. Quick prep (I did let it steep overnight). Very refreshing, healthy side dish.

Once again out of consideration for Hubs' sensitive innards, I switched celery for the corn. Normally I rate recipes higher than he does but on this occasion that was reversed. He found this a...

Very good and refreshing! I used black beans and corn, lime juice with a dash of red wine vinegar, S&P, and some oregano flakes.

Very good and beautiful too. I loved the lime in this. I used pinto beans because I dislike kidney beans (I bet the white would be good though). I used a garlic clove instead of an onion. Al...

Really healthy and fresh. I used a can of black beans and a can of small white beans and about 1c of leftover steamed edamame. Used 2 ears of leftover corn cut off the cob, and used the zest and...

Tastes like a pickle.