Quick and colorful salad with canned beans, fresh cilantro and a light vinaigrette. Ready in about 10 minutes!
Corn Critter Salad
Ingredients
1 cup corn (cooked from fresh or frozen or canned, drained and rinsed) (see Notes)
1 cup black beans (cooked or canned, drained and rinsed)
2 Tablespoons diced bell pepper (any color)
2 Tablespoons chopped cilantro
1 Tablespoon vinegar (try apple cider or rice vinegar)
1 teaspoon vegetable oil
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Mix all ingredients together in a medium bowl. Enjoy now or chill until later.
- Refrigerate leftovers within 2 hours.
Notes
- One large ear of corn makes about 1 cup of cut corn.
- Cook frozen corn according to package directions or to 165 degrees F.
- Cook your own dry beans. One cup dry black beans will make about 3 cups cooked black beans.
You might also like...
Barley Summer Salad
Barley Summer Salad
Make-ahead fresh and flavorful salad that is hearty and filling.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 Cups
Rhubarb Blueberry Crisp
Rhubarb Blueberry Crisp
Rhubarb and blueberries with a crunchy oatmeal topping makes a delicious fruit dessert.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
4 ½ cups
Burrito Soup
Burrito Soup
This easy soup recipe is made with pantry staples you may have on hand. Refried beans add thickness and flavor.
Prepare:
5 minutes
Cook:
45 minutes
Makes:
10 Cups
Stovetop Creamy Polenta
Stovetop Creamy Polenta
Ground corn is cooked slowly until creamy and flavorful. Similar to grits, it can be topped many ways for a delicious meal.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings
Stovetop Quinoa
Stovetop Quinoa
This grain-like seed is quick to cook and has an earthy flavor that goes well in salads, soups and stews.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Ants on a Log
Ants on a Log
Have some fun with this snack! Peanut butter, raisins and your imagination can be used to fill and decorate crunchy celery sticks.
Prepare:
5 minutes
Makes:
4 servings

Comments
Great choice for lesson about seeds we eat! Used half the vinegar and added 1/2 tsp. cumin. Like frozen corn best.