Barbara's Corn & Bean Salad
Submitted by raehifi
Quick no-cook corn and kidney bean salad tossed with cilantro, onion, balsamic vinegar, and lemon juice. Ready in 10 minutes, this flexible, budget-friendly side is built for potlucks and meal prep.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
10 minSometimes the best salads are the ones you throw together without measuring a thing.
Frozen corn and canned kidney beans are the base here, brightened up with chopped cilantro, raw onion, a splash of balsamic vinegar, and a squeeze of lemon.
That’s it. Ten minutes, no cooking, and you’ve got a colorful, protein-packed side dish.
The real beauty is how forgiving it is: toss in white beans, barely blanched green peas, diced bell pepper, or whatever you’ve got in the pantry.
Variations
- Add a can of black beans and diced avocado for a Tex-Mex spin
- Swap the balsamic for lime juice and add a pinch of cumin
- Fold in cherry tomatoes and crumbled feta for a Mediterranean take
Kitchen Tips
- Thaw the frozen corn under running water and drain well so the salad doesn’t get watery
- Let it sit for 20 minutes before serving so the flavors meld together
- This keeps well in the fridge for 3 days, making it a great meal prep side
Ingredients
Directions
Frozen corn added to a can of kidney beans, chopped cilantro, chopped onions, balsamic vinegar and some lemon juice. You can use your imagination after this point. For example, add some white beans and/or frozen green peas which have been just cooked slightly, about one minute.
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