Bean, Corn, and Tomato Salad


Summer tastes like this toss-together bean and herb salad. Juicy tomatoes and naturally sweet corn perk up the visual (and taste bud) appeal.

Bean Corn and Tomato Salad
Photo: Carson Downing
Prep Time:
20 mins
Total Time:
20 mins
9 cups


  • 4 ears fresh corn

  • 2 pint grape and/or cherry tomatoes, halved if desired

  • 1 15 ounce can chickpeas, rinsed and drained

  • 1 ½ cup frozen shelled edamame, thawed

  • ½ cup finely chopped red onion

  • ¼ cup olive oil

  • ¼ cup cider vinegar

  • 1 teaspoon honey

  • cup torn fresh mint leaves

  • cup torn fresh basil leaves


  1. For salad: Remove husks from corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from cobs; place in a serving bowl. Add tomatoes, chickpeas, edamame, and red onion.

  2. For dressing: In a screw-top jar combine oil, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover; shake well. Pour dressing over salad; toss. Top with mint and basil.


Refrigerate the salad and dressing separately in airtight containers up to 24 hours. Add dressing and herbs just before serving.

Nutrition Facts (per serving)

86 Calories
4g Fat
10g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 86
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Sodium 64mg 3%
Total Carbohydrate 10g 4%
Total Sugars 3g
Protein 3g
Vitamin C 98.1mg 491%
Calcium 24mg 2%
Iron 0.9mg 5%
Potassium 231mg 5%
Folate, total 61.7mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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