There are recipes for black bean and corn salads everywhere. So how original is this one? I have no idea but my kids devoured it. Not sure if they were just really hungry or if they loved it but I sure did and am very happy to share this ridiculously simple salad recipe that helped me find a use for some of my leafy green celery.
Black bean and corn salad
As a meal this serves 2, as a side 4.
Ingredients
- About 2.5 cups of frozen peaches and cream corn
- 1 can no salt added black beans, drained
- 2 tbsp chopped red onion
- 1 yellow sweet pepper
- Fistful of celery leaves. Chopped. (About 1/4 cup when chopped)
Dressing.
- Juice of 1 lemon
- 1 tbsp olive oil (adjust higher if using a large lemon)
- Pinch kosher salt
- Pinch freshly ground pepper
- 2 pinches cumin
- 1 pinch garlic powder
Method:
Combine salad ingredients it a bowl and set aside to let corn thaw. (15-20 min)
Mix dressing ingredients in a jar and shake.
Toss all to combine and serve!
Seriously this dinner came together so quickly last night. I didn’t care if anyone even touched it but everyone tore right in. I served it as a meal with a pickle on the side just because my kids love pickles and olives. But it would make a fantastic side salad for a bbq. I will probably double the recipe next time so that I have leftovers for my lunch and not just the kids!
Twin from Scratch 