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white bean salad in bowls

White Bean Corn Salad with Smoky Sunflower Dressing

Course dinner, lunch, Salad
Keyword beans


  • 2 cans 14/15oz white beans, rinsed and drained
  • 1 cup corn kernels (can use frozen fresh, or canned
  • 1 cup small cubed precooked red or yellow potatoes can substitute a cooked grain like brown rice or quinoa
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup julienned or other fine chop fresh spinach leaves
  • 2 tbsp finely chopped sun-dried tomatoes optional
  • 1/4 cup chopped cilantro or fresh basil


  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp red wine vinegar or apple cider vinegar
  • 2 1/2 tbsp pure maple syrup
  • 1 1/2 tbsp raw sunflower seeds can substitute pumpkin seeds
  • 1 tbsp dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1/4 dill seeds optional, don’t substitute dried dill weed
  • 1/4 tsp or more if desired chipotle powder (or more to taste, can omit and use more smoked paprika)


  • In a large bowl, add all salad ingredients. Stir to combine. Add ingredients for dressing to a blender. Puree until very smooth. Add dressing to salad and gently stir through. Taste, and add additional seasoning if desired. Serve.