Cilantro Lime Pink Bean Salad with Fresh Corn & Avocado

August 2026Robin Ralston
Cilantro Lime Pink Bean Salad with Fresh Corn & Avocado

This Cilantro Lime Pink Bean Salad is the ultimate summer side dish because it’s yummy, protein-packed, and made for the whole family. Featuring Ralston Family Farms Pink Beans as the creamy, hearty base, it’s tossed with sweet summer corn, crisp cucumber, red bell pepper, and ripe avocado, then dressed in a zesty cilantro-lime vinaigrette that tastes like sunshine in a bowl. Pink beans are the underrated star of this salad: naturally buttery and mild, they soak up the tangy lime dressing beautifully. A quick-pickled red onion adds just the right pop of color and acidity, while corn brings that juicy summer crunch. The whole thing comes together in about 20 minutes and gets even better as it sits, making it ideal for meal prep, potlucks, and backyard cookouts. Naturally vegan, gluten-free, and loaded with fiber and plant-based protein, this recipe is as nourishing as it is crowd-pleasing. If you’re searching for pink bean recipes, cilantro lime bean salad, summer bean salad with corn and avocado, easy vegan side dishes, or make-ahead summer salads, this Ralston Family Farms recipe is your new warm-weather staple. 

Made with Pink Beans - 25lb Bucket

Ingredients

Pink Beans 
  • 1½ cups Ralston Family Farms Pink Beans, soaked overnight, drained and rinsed 
  • 4 cups water 
  • ½ tsp salt 
Quick-Pickled Red Onion 
  • ½ small red onion, very thinly sliced 
  • ¼ cup fresh lime juice  
  • Generous pinch of salt 
Cilantro Lime Vinaigrette 
  • 3 tbsp extra virgin olive oil 
  • 3 tbsp fresh lime juice  
  • 1 tsp lime zest 
  • 1 tbsp white wine vinegar 
  • 1 small garlic clove, finely minced or grated 
  • 1 tsp agave or honey 
  • 1 tsp ground cumin 
  • ¼ tsp chili powder 
  • Salt and black pepper to taste 
Salad 
  • 1½ cups frozen corn, thawed 
  • 1 English cucumber, smashed and cut into 1-inch pieces 
  • 1 red bell pepper, finely diced 
  • 1 cup cherry tomatoes, halved 
  • ½ cup fresh cilantro, roughly chopped, divided 
  • 1 avocado, diced (add just before serving) 
  • Extra lime wedges  *Optional for Serving
  • Tortilla chips or toasted tostadas *Optional for Serving
  • Hot sauce  *Optional for Serving

Preparation

  1. Soak the Ralston Family Farms Pink Beans overnight: place in a large bowl, cover with cold water by 3 inches, and soak 8-12 hours. Drain and rinse. Add beans to a medium saucepan with 4 cups of water and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes, until tender but not mushy. Add salt in the last 5 minutes. Drain and spread on a sheet pan to cool to room temperature. 

  1. While beans cook, quick-pickle the onion: combine thinly sliced red onion, lime juice, and salt and set aside.  

  1. Prepare the cucumber: halve lengthwise, place cut-side down, and firmly smack with the flat side of a large knife until it cracks. Cut into rough ½-inch diagonal pieces. Toss with a pinch of salt and let sit 10 minutes. Squeeze gently and drain off the excess water. This prevents the salad from getting watery. 

  1. Meanwhile, make the vinaigrette in a large bowl by mixing all ingredients, except avocado and cilantro, together until well combined. Taste and adjust acidity or sweetness as needed. 

  1. Add remaining ingredients to the bowl and toss well to coat. 

  1. Let the salad marinate for at least 15 minutes-overnight in the fridge to allow the beans to absorb the dressing and the flavors to meld. 

  1. Just before serving, fold in the diced avocado and cilantro. Adjust seasoning if needed, serve chilled or at room temperature, and enjoy! 

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