Summer inspired Corn & Bean Salad
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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- 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.
3You can also serve in a tostada cup, a taco or burrito with grilled meat and cheese.
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