It’s dinner time! You have the meat, you have the potatoes, but the plate still seems empty… Enter Corn and Bean Salad! This dish adds color, body, and brightness to a meal, and can be thrown together in about 5 minutes, easy. I use black-eyed peas and corn, but use up whatever beans and veggies you have. Canned chickpeas, black beans, white beans, whatever you have and whatever you like.
Notes for Corn and Bean Salad
- Canned beans and veggies can come packed in salt and other preservatives that we don’t need mucking up our salad. Make sure to rinse well, and then drain well before adding to your dressing! No one likes a watery salad.
- Seasoning your dressings is the best way to season a salad, as it helps the seasoning evenly spread over all the ingredients. If you wait till the end, you may end up with pockets of your final dish that aren’t seasoned, and some that may be overseasoned.
- Most greens get soggy really quickly when dressed, but since there’s no green stuff in this recipe, this is a dish that can be made to completion way ahead of time! Keep in your fridge if you won’t be eating right away.
Corn and Bean Salad
Ingredients
- 2 Tablespoons Lemon Juice (you could use Lime)
- 1 Tablespoon Honey
- 1 Tablespoon Mustard (I like whole-grain but any kind works)
- Salt and Pepper
- 15 oz can of Black-Eyed Peas
- 15 oz can of Corn
- 1 medium Carrot
Instructions
- Mix together Lemon Juice, Honey, and Mustard for your dressing. Season with salt and pepper.
- Take your beans and corn out of their cans, and rinse well. Drain all the water off, and add to your dressing.
- Peel your carrot, and use a peeler (or a knife) to create thin strips. You could also dice the carrot if you wish. Add to dressing, mix well, and enjoy!
