Summer inspired Corn & Bean Salad

Lynn Socko


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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★★★★★ 1 vote
5 Min
No-Cook or Other


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


1Drain 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.

Step 3 Direction Photo

3You 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