Bean, Egg & Veggie Salad with Corn
This Bean, Egg & Veggie Salad with Corn is fresh, creamy, and so easy to make. With hearty beans, protein-rich eggs, tangy pickles, and sweet corn, it’s a perfect balance of flavors and textures. Tossed with mayonnaise and herbs, this simple salad works great as a quick lunch, light dinner, or side dish. Ready in just 15 minutes!
Why You’ll Love This Salad
- Quick and easy—ready in 15 minutes with no cooking (just boiled eggs).
- Balanced flavors: creamy, tangy, and slightly sweet from the corn.
- Protein from eggs and beans makes it filling and satisfying.
- Versatile—serve it as a meal, side dish, or sandwich filling.
Tips from the Kitchen
- Make it lighter: Swap half the mayo with Greek yogurt for a tangy, lighter dressing.
- Extra crunch: Add diced celery, bell pepper, or radishes.
- More flavor: Stir in a teaspoon of Dijon mustard or a squeeze of lemon juice.
- Meal prep: This salad keeps well in the fridge for up to 2 days—just stir before serving.
Nutrition Notes
- Beans are packed with plant-based protein, fiber, and iron.
- Eggs provide complete protein, healthy fats, and essential vitamins like B12 and D.
- Corn adds natural sweetness plus antioxidants like lutein for eye health.
- Pickles boost flavor and add probiotics (if fermented).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes—cover and refrigerate for up to 2 days. It tastes even better once the flavors meld.
What beans work best?
Canned white beans, kidney beans, or even chickpeas all work well. Use your favorite!
Can I make it without mayo?
Absolutely. Swap in Greek yogurt or a light vinaigrette for a healthier option.
✨ Fresh, creamy, and full of flavor—this Bean, Egg & Veggie Salad with Corn is a simple recipe you’ll want to make again and again.
PrintBean, Egg & Veggie Salad with Corn
Fresh, creamy, and full of flavor — this bean, egg & veggie salad combines protein-packed beans, hard-boiled eggs, tangy pickles, sweet corn, and fresh parsley. Tossed with a light mayonnaise dressing, it’s perfect for a quick lunch or light dinner. Ready in just 15 minutes!
- Total Time: 5 minutes
- Yield: 2 1x
Ingredients
4.5 oz (125 g) canned beans, drained and rinsed
2 hard-boiled eggs, chopped
2 pickles (or salted cucumbers), diced
1 small red onion, finely chopped
Small handful of fresh parsley, chopped
2 oz (60 g) canned corn, drained
Mayonnaise, as needed to coat
Salt & black pepper, to taste
Instructions
Prep the ingredients – Get everything ready: beans, eggs, pickles, onion, parsley, corn, and mayo.
Chop – Dice the pickles, onion, eggs, and parsley. Add them to a large mixing bowl.
Add beans & corn – Mix in the drained beans and corn.
Add mayo & seasoning – Stir in enough mayonnaise to coat. Season with salt and black pepper to taste.
Toss & serve – Gently toss everything together to keep the beans, eggs, and corn intact. Serve chilled or at room temperature, garnished with extra parsley or egg slices.
Notes
Swap half the mayo with Greek yogurt for a lighter version.
Add celery for extra crunch.
Stir in Dijon mustard for more tang.
Tastes even better chilled for 30 minutes before serving.
- Prep Time: 5 minutes
- Category: Salad
Nutrition
- Serving Size: 2
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 13g
