Lynn Socko Recipe

Summer inspired Corn & Bean Salad

By Lynn Socko lynnsocko


Rating:
Serves:
crowd
Prep Time:
Method:
No-Cook or Other
Comments:

I almost always have fresh Pico de Gallo on hand in the summer months, and this is a super fresh and refreshing salad or meal. The longer you let these sit, the better the flavors meld together.

For a meal, simply throw in chopped or diced up grilled or smoked meat, place in a tostado cup, taco shell or burrito, or even make a quesadilla.

Ingredients

16 oz
use any or all: red beans, pinto, kidney and blackeye peas
1-2 c
fresh pico de gallo
black pepper to taste
2
ears corn on the cob, corn removed
leftover grilled meat, opt

Directions Step-By-Step

1
Drain and rinse all beans. Place in a large bowl, add pico de gallo, fresh corn off the cob, and black pepper. All to set for a few hours in the fridge before serving. Serve cold or hot.
3
You can also serve in a tostada cup, a taco or burrito with grilled meat and cheese.
Summer's Bounty Taco Salad

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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22 Comments

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Jul 13, 2015 - Lynn Socko shared a photo of this recipe. View photo
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May 27, 2013 - Lynn Socko shared a photo of this recipe. View photo
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Dec 31, 2012 - Lynn Socko shared a photo of this recipe. View photo
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Lynn Socko lynnsocko
Dec 31, 2012
This is really good with fresh off the cob corn added. I add it to my tostado cups, not sure why I didn't here, lol