Have you ever been almost, but not quite, ready to serve dinner when a giant light bulb goes on over your head (so brightly that everyone in the room gets an instant tan) because you suddenly realized that all you actually have prepared for dinner is grilled chicken and potatoes? Or burgers on buns? Or…whatever and NOTHING ELSE? If you’ve never forgotten to plan (and actually prepare) side dishes, you are officially Better Than Me. If you have, then Last-Minute Bean and Corn Salad is a side dish you should keep up your sleeve. (Figuratively speaking, of course.)
Four salad ingredients get tossed in a bowl with four quick dressing elements, et voila! You’ve got
Last Minute Bean and Corn Salad is a very flexible recipe. If you don’t have black beans, use pintos, chickpeas, kidney beans, or whatever you have on hand. Use any color bell pepper you wish – I’ve often used a combination of red and green. The flexibility also goes for the onion – use your preference or what you have on hand. While I used scallions for the photos, I’ve also prepared Bean and Corn Salad with chopped onion – either red or a sweet onion would be good choices. (I’ve even used celery when I was out of peppers. Also, the onions can just totally be left out if you don’t have any, and it’s still very good. And one less item to prep if you’re crunched for time!)
My sister recently told me that Bean and Corn salad is also great served with chips, as you would use a salsa. She was right. If you are intending to use it as a salsa, you’ll want to finely chop the peppers and onions and use black beans or another variety on the smallish side.
Last-Minute Bean and Corn Salad Recipe
- 15 oz can black beans (or your choice)
- 12 oz can whole corn
- 1 bell pepper (any color, or combination)
- 3 scallions or 1 medium onion, either red or a sweet variety
- 1 teaspoon cumin
- 3 tablespoons lime juice (lemon can be used, but I prefer lime)
- 3 tablespoons olive oil
- 1 ½ teaspoons soy sauce
Open the can of beans and dump it into a colander. Rinse the beans thoroughly then drain well. Dump those into your serving bowl. Open and drain the corn and add it to the bowl.
Slice the scallions, including the green tops. If using red or sweet onions, chop into pices about ¼ inch in size.
Sprinkle the cumin over all, then measure the lime juice, oil and soy sauce right into the serving bowl.
Using a large serving spoon, gently mix to coat the salad lightly with the dressing.
That’s it! If you do what I have done in occasional moments of ” Determined To Be Organized and Prepared” and actually had containers of chopped onions and peppers in the fridge this could be an almost-instant salad.
Refrigerate leftovers immediately and use within 2 days.