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...
Harissa Roasted Butternut Squash
Harissa Roasted Butternut Squash
Thanks to Chef Nephi Craig for this beautiful recipe for seasoned squash sprinkled with seeds, nuts and herbs.
Prepare:
25 minutes
Cook:
20 minutes
Makes:
6 cups
Honey Mustard Dressing
Honey Mustard Dressing
This homemade yogurt-based honey mustard dressing is sweet and tangy!
Prepare:
5 minutes
Makes:
12 tablespoons
Taco Seasoning
Taco Seasoning
A 5-minute make-ahead recipe filled with the perfect spices for taco night.
Prepare:
5 minutes
Makes:
1 cup
Dry-Roasted Garbanzo Beans
Dry-Roasted Garbanzo Beans
Enjoy these protein and fiber-filled garbanzo beans as a snack, or add them to your favorite dishes for crispy texture.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
4 cups
Baked Apples and Squash
Baked Apples and Squash
A savory vegetarian side dish that combines the flavors of fall.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
3 Cups
Baked Cinnamon Tortilla Chips
Baked Cinnamon Tortilla Chips
Simple and quick home-made chips to dip in any of our fruit salsas.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
24 Chips

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