Corn Critter Salad

Quick and colorful salad with canned beans, fresh cilantro and a light vinaigrette. Ready in about 10 minutes!

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

Wash hands with soap and water.
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.

Comments

Submitted by tierrabonita on Thu, 07/16/2015 - 20:08

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.

Submitted by TeacherD on Thu, 03/21/2013 - 10:07

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