This is the perfect salad for a summer get-together. It’s full of fresh flavors and seasonal ingredients, including onion, chive, and a rainbow of bell peppers, green and red onion, cilantro, and a cumin-lime vinaigrette.


You can grill the corn ahead of time or by sauté it until slightly charred in spots to give it an extra kick.

For best flavor: Allow time for the beans and vegetables to marinate in the cumin-lime vinaigrette for a few hours before adding potatoes just prior to serving.

10 mins
30 mins


  • Baking sheet
  • Parchment paper
  • Whisk
  • Large bowl


  • 1 package A Little Onion & Chive™ Roast or Grill Ready Little Potatoes
  • 1/3 to 1/2 cup grilled corn
  • 1/2 cup mixture of green/red/orange bell pepper, chopped
  • 2 Tbsp red onion, finely chopped
  • 1/4 cup green onion, sliced
  • 1/2 cup kidney beans, drained
  • 1/2 cup black beans, drained
  • 1/2 cup chickpeas, drained
  • 1/4 cup (or to taste) cilantro, roughly chopped
  • 2 Tbsp water
  • 2 Tbsp canola oil
  • 2 Tbsp lime juice (add more to taste)
  • 2 tsp sriracha
  • 1 tsp sugar
  • 1/2 tsp (or to taste) salt
  • 1/4 to 1/2 tsp chili powder


  • Prepare the Potatoes:

    Preheat oven to 450 °F.

  • Step 2

    Slice potatoes in half, add the seasoning packet, drizzle with a generous amount of olive oil and stir well.

  • Step 3

    Line a baking sheet with parchment paper and spread the seasoned potatoes evenly over the sheet. Bake for 25 to 30 minutes, flipping halfway through. Cool before slicing potatoes in half again (so each piece is a quarter of a potato.) Set aside.

  • Make the Dressing:

    Whisk together all dressing ingredients. Pour the grilled corn, bell pepper, red onion, green onion, kidney beans, black beans, chickpeas and cilantro into a bowl and stir in the dressing.

  • Step 5

    Add the chopped roasted potatoes just before serving.