Bean and Corn Salad

TSK Team

Bean and Corn Salad

A cool summer delight

Print Recipe Pin Recipe

Prep Time 10

Servings: 4 servings

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean, Mexican

Ingredients Equipment Method Notes

Ingredients

2 cans Beans, Kidney or Black [core]
1 can Corn drained, reserve liquid [1st add]
2 ea Corn, fresh cut from cobb (optional)
1 ea Onion, small, red any will do, chop fine. [2nd add]
1 bunch Cilantro Chopped coarse [3rd add]
1 ea Lime/Lemon zested and juiced (optional if you don't like cilantro)
1 pinch Salt and Pepper as needed

Equipment

1 Mixing Bowl Your 3 qt Pot can double as the mixing bowl if you need.

Method

Place all ingredients into the mixing bowl and toss.
Add just enough reserved corn liquid to mix for moisture, personal taste vary but about 1/3 lf the liquid is all that is needed.

Notes

This is a quick, no-cook dish—perfect for snacks or a side when time is short. No fresh ingredients? Simply sub cumin or chili powder from your staples.

That's the superpower of The Scratch Kitchen™: flexibility.

Serve with tortilla chips or crostini (thin slices of toasted bread).

Grok Assistant