Skip to main content

Corn Critter Salad

Quick and colorful salad with canned beans, fresh cilantro and a light vinaigrette. Ready in about 10 minutes!
Appetizing variety of corn, bean and vegetable mix garnished with cilantro
Prep time: 10 minutes
Makes: 2 cups
Nutrition Facts: View label

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

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Mix all ingredients together in a medium bowl. Enjoy now or chill until later.
  4. 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.

Comments

The easiest salad, ready in minutes! Made it with baked fish and it went together so nicely. My husband doesn't like cilantro sadly, but I added garlic powder, salad and pepper and the worked well. And we did use frozen corn which worked perfectly.

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

You might also like...

Recipes A to Z (without photos)

Baked Meatballs
A bowl of baked meatballs made with oatmeal and grated carrot is shown on a placemat.

Baked Meatballs

Easy homemade meatballs with vegetables and oats for added moisture, flavor and nutrients!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
21 meatballs
Pickled Cabbage Slaw
Shallow bowl of pickled cabbage and sliced vegetables.

Pickled Cabbage Slaw

Enjoy with pupusas, tacos, quesadillas or grilled fish.
Prepare:
30 minutes
Makes:
6 cups
Autumn Squash Bisque with Ginger
A bowl of smooth squash soup spiced with ginger and garlic is topped with yogurt and chopped parsley.

Autumn Squash Bisque with Ginger

Delicious squash soup seasoned with ginger and pear that’s easy and quick to make for lunch or dinner. Freezes well.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
10 cups
Eggplant Omelet (Tortang Talong)
Plate of pan-fried eggplant omelet served with rice.

Eggplant Omelet (Tortang Talong)

A delicious Filipino dish of baked eggplant dipped in egg and cooked in a skillet. Try it for any meal!
Prepare:
20 to 30 minutes
Cook:
10 minutes
Makes:
2 servings
No-Knead Whole-Wheat Bread
slices of bread from a rustic loaf

No-Knead Whole-Wheat Bread

This recipe uses a long rise time instead of kneading to make a whole-grain bread with nice texture and flavor.
Prepare:
20 minutes + 13 hours rising
Cook:
50 minutes
Makes:
20 pieces
Low-Fat Pumpkin Bread
Platter of sliced pumpkin bread.

Low-Fat Pumpkin Bread

This pumpkin bread is a seasonal favorite, sweetened with applesauce and brown sugar.
Prepare:
15 minutes
Cook:
60 minutes
Makes:
16 slices
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.