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Photo of Corn Critter Salad
2 cups

Prep time:
Prep time
10 minutes

Tiempo de preparación: 10


1 cup corn (canned and drained, frozen, or fresh cooked)
1 cup cooked (or canned) black beans
2 tablespoons diced green or red peppers
2 tablespoons cilantro leaves
1 tablespoon cider vinegar
1 teaspoon vegetable oil


1 taza de elote (enlatado y escurrido, congelado o recién cocinado)
1 taza de frijoles negros cocinados
2 cucharadas de chile campana rojo o verde
2 cucharadas de hojas de cilantro
1 cucharada de vinagre de sidra
1 cucharadita de aceite vegetal


  1. Drain (or thaw and drain) corn. Drain black beans.
  2. Wash and chop peppers and cilantro leaves.
  3. Mix all ingredients together in a medium sized bowl. Enjoy!
  4. Refrigerate leftovers within 2 hours.


  1. Escurra (o descongele y escurra) el elote. Escurra los frijoles negros.
  2. Lave y pique el chile y las hojas de cilantro.
  3. Mezcle todos los ingredientes en un recipiente hondo mediano. ¡Disfrútelo!
  4. Refrigere lo que sobre dentro de las siguientes 2 horas.


  • One large ear of corn makes about 1 cup of cut corn.


  • Una mazorca de elote grande rinde aproximadamente 1 taza de elote desgranado.

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer.  2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.