Quick, easy, and the perfect make-ahead side to serve at dinner parties and potlucks. We also love it for breezy lunches! Don’t skip the fresh cilantro lime vinaigrette—it’s what puts this over the top.
Prep the corn, either by draining from a can, defrosting from frozen, or cooking the cobs. Set aside.
In a large bowl, combine corn, all three beans, bell pepper, red onion, and jalapeno. Toss gently to mix.
To make the dressing, add all ingredients to a small food processor or blender. Blitz on high speed until the oil and vinegar or lime juice are emulsified into a smooth mixture. Check to be sure that the cilantro, garlic, and jalapeno are finely diced.
Pour as much dressing as you like over the bean mixture and toss again to combine. (If you have extra dressing, store it in the refrigerator for up to a week. It’s perfect with other taco salads, bowls, or green salads.) Enjoy!