Mexican Street Corn Dense Bean Salad

Make the dressing: In a small bowl, whisk together the dressing ingredients: mayo, crema/ sour cream, red wine vinegar, lime zest and juice, garlic, chili powder, salt and black pepper.

Combine the salad: In a large mixing bowl, mix together the salad ingredients: chickpeas, black beans, corn, edamame, bell pepper, jalapeño, red onion, and cilantro. Toss to combine.

Dress and toss: Pour the dressing over the salad and toss well until everything is evenly coated.

Chill: Top with the cotija cheese and refrigerate for at least 30 minutes before serving for best flavor. Stir before serving and top with extra cotija and cilantro if desired. Enjoy!

Storage Instructions – Store in an airtight container in the fridge for up to 3–4 days. Stir before serving and refresh with a squeeze of lime if needed.

For the corn: Grilled corn off the cob gives the best flavor — grill 4 ears at 400°F for about 12 minutes, turning every 3 minutes. In a pinch, one 15 oz can of fire-roasted corn works great and keeps this completely no-cook.

Bean swap: Black beans keep it in the Mexican flavor profile, but cannellini or pinto would also work well. You can leave out the edamame or swap it for other beans as desired.