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...
Kale Dip
Kale Dip
This recipe combines greens and cottage cheese for a dip that is perfect for veggies!
Prepare:
10 minutes
Cook:
5 minutes
Makes:
1 ½ cups
Baked Bananas with Pecans
Baked Bananas with Pecans
Baked bananas are a sweet and simple dessert with plenty of nutrients. A fun recipe for kids to make!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 Bananas
Zucchini Salad
Zucchini Salad
Quick and tasty side salad with fresh vegetables, herbs and a lemon dressing.
Prepare:
10 minutes
Makes:
6 Cups
Prepare:
5 minutes
Cook:
15 minutes
Makes:
4 cups
Spring Green Salad
Spring Green Salad
A colorful and tasty salad with crisp spinach, tangy citrus, sweet strawberries and crunchy walnuts.
Prepare:
15 minutes
Makes:
10 cups
Prepare:
15 minutes
Cook:
10 minutes
Makes:
7 Pancakes

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