Summer inspired Corn & Bean Salad

Lynn Socko

By
@lynnsocko

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.


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Comments:

Serves:

crowd

Prep:

5 Min

Method:

No-Cook or Other

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