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  • Writer's pictureSophie Zuckerman

Bean and Corn Side Salad

Updated: Jun 14, 2021

This side salad is so simple and yet SO FREAKING YUMMY. Sorry for all the caps but I am very passionate about this side salad. One of my closest friends, Allie Held (ooh hayyy!) made this for me one night while we were both young professionals living in San Francisco and it has become a regular for me when sweet corn is in season.

This side salad is ideal to accompany a sandwich or for your bbq this summer!


  • 1 can of Cannelini beans, drained

  • 2 cups of corn kernels, about 3 cobs

  • 1 cup of cherry tomatoes, quartered

  • 1 avocado, diced

  • Fresh basil

  • Salt & pepper

  • 3 tablespoons of extra virgin olive oil

  • 3 tablespoon of rice vinegar

It can't get any easier than this - mix everything together in a bowl, toss to coat in the seasoning and vinegar & oil and it is ready to serve!

Can be stored in the fridge for up to 2 days.

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