Salad: United States – National Capital Region – National Mall Bean Salad

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 2 (15 oz / 425 g) cans black beans, drained and rinsed (about 28 oz / 800 g drained)
- 3 ears fresh corn, husks removed and kernels cut from cob (about 12 oz / 340 g) OR 2 cups (300 g) frozen corn, thawed
- 1 red bell pepper, seeded and diced (approx. 6 oz / 170 g)
- 1 yellow bell pepper, seeded and diced (approx. 6 oz / 170 g)
- 1 small red onion, finely diced (about 4 oz / 115 g)
- 1 cup (packed) cilantro leaves, chopped (about 25 g)
- 1 cup (150 g) cherry tomatoes, halved (optional)
- 1–2 jalapeños, seeded and finely minced (optional, adjust to heat preference)
- 1 avocado, diced (optional garnish) (about 6 oz / 170 g)
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste

Dressing
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh lime juice (about 2–3 limes)
- 2 tbsp (30 ml) honey or agave nectar
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (packed) cilantro leaves, chopped (about 6 g)
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper

Instructions

Short Description:
A bright, city-inspired bean salad featuring black beans, grilled corn, colorful bell peppers, and a tangy lime-cilantro dressing — a fresh, easy crowd-pleaser that reflects Washington, D.C.'s diverse culinary scene.

Regional Notes:
This National Capital Region variation emphasizes bold citrus and herb flavors (lime and cilantro) and a mix of grilled produce to echo D.C.'s street-food and market influences. The use of black beans and sweet corn gives a fusion profile distinct from more vinegary Northeast bean salads or purely Southwestern versions.

1. If using fresh corn, preheat a grill or cast-iron skillet to medium-high. Lightly brush ears with oil and grill, turning, until lightly charred in spots, about 8–10 minutes. Let cool, then cut kernels from the cobs. If using frozen corn, warm briefly in a skillet over medium heat with a teaspoon oil to bring out sweetness, then cool.
2. In a large bowl combine the drained black beans, corn kernels, diced red and yellow bell peppers, diced red onion, cherry tomatoes (if using), and minced jalapeño (if using).
3. Make the dressing: in a jar or small bowl whisk together the olive oil, lime juice, honey or agave, minced garlic, chopped cilantro, cumin, salt, and pepper until emulsified. Taste and adjust lime, salt, or sweetness as needed.
4. Pour about three-quarters of the dressing over the bean-and-corn mixture and toss gently to combine. Reserve the remaining dressing to finish and adjust seasoning after chilling.
5. Fold in most of the chopped cilantro, reserving a small handful for garnish. Cover and refrigerate for at least 30 minutes and up to 4 hours to let flavors meld.
6. Before serving, taste and season with additional salt, pepper, or reserved dressing as needed. Gently fold in diced avocado if using.
7. Transfer to a serving bowl or platter and sprinkle with reserved cilantro. Serve chilled or at cool room temperature alongside grilled proteins, tacos, or as a stand-alone salad.