Make this: Zesty bean salsa salad with corn

Packed with veg, fresh herbs and plenty of zingy lime juice, this simple bean salsa is so much more than the sum of its parts. The perfect side to a heavier dish.

Bean salsa salad with corn recipe from The Jewish Food Hero Cookbook

Serves 8

Preparation time 15 minutes

Jewish cooking isn't exactly renowned for being light. Instead, it's known for being hearty, wholesome and, above all, delicious. These are the characteristics that cookbook author Kenden Alfond wanted to keep when she set out on her mission to pioneer plant-based Jewish cooking, and take the traditional dishes on a journey towards becoming lighter and healthier.

Alfond knows what she's talking about. She's a psychotherapist and 99 per cent vegan, with certificates in plant-based nutrition and a master's in counselling. She's lived and worked around the world, including stints for NGOs in India, Afghanistan and beyond – and she's left no stone unturned when it comes to exploring food culture across the globe.

Los Cardos Doña Paula Sauvignon Blanc


Los Cardos Doña Paula Sauvignon Blanc

Green fruit and mineral notes pair like a dream with all the zing and zest in this bean salad dish.

LCBO #11943;

Alfond has also seen first hand the importance of having a strong, nourishing food culture – one that looks out for both people and the planet. This ethos inspired her to set up her website ( and write The Jewish Food Hero Cookbook, both of which are designed to get us eating in a way that's more sustainable for both us and the environment.

The other important thing about Jewish cooking is that it's designed to be shared, which means it's perfect for groups and gatherings – and the festive time of year, when we (hopefully) can come together to celebrate. There's never been a more important time for family and community than now, and these recipes are designed to give all the goodness without the grease.

Here, we have Alfond's recipe for a zesty bean salsa with corn.

The Jewish Food Hero Coookbook, $16.59,

To learn more and for more plant-based Jewish recipes, visit


  • 1 cup finely chopped shallots (from 4 medium shallots)
  • 4 tsp finely chopped garlic (from 8 cloves)
  • 3 cups de-seeded and diced tomatoes (from 6 tomatoes)
  • 5 cups lettuce, cut into small strips (from 1 medium head of lettuce)
  • 3 cups cubed cucumbers (from 2 medium cucumbers)
  • 2 cups diced orange bell peppers (from 2 peppers)
  • 2 cans of kidney beans (14 oz each)
  • 2–3 ears of corn or one 14-oz can of corn


  • Freshly chopped cilantro


  • ¾ cup plus 2 Tbsps lime juice (from about 7 limes)
  • ¾ tsp salt
  • ½ tsp pepper
  • ½ tsp cumin
  • 1 tsp apple cider vinegar


  1. Juice the lime into a small bowl.
  2. Place the prepped shallots, garlic and tomatoes in a medium bowl.
  3. Add salt, pepper and cumin to the mixture and adjust seasoning to taste.
  4. Pour most of the lime juice over the mixture to make the salsa, stir and allow to marinate for up to 1 hour.
  5. Save a little of the lime juice in case you want to add more to the salad.
  6. To assemble the salad, put the prepped lettuce strips, cucumbers and bell peppers in a large salad bowl.
  7. Drain the beans and corn if using canned, rinse in a colander and add to the salad bowl.
  8. Add the marinated salsa mixture to the salad bowl. Use your hands to gently mix it all together.
  9. Taste and add more lime juice, if so desired.
  10. Garnish and serve with finely chopped cilantro just before serving.