Quick Corn Salad/Salsa

Jean Moore


Quick, Easy and a perfect side dish for any southwest menu item. Will keep for two days in fridge


☆☆☆☆☆ 0 votes

15 Min
5 Min
No-Cook or Other


  • 2 can(s)
    quality canned corn
  • 1 can(s)
    rotel regular
  • 1 can(s)
    black beans
  • 1 Tbsp
  • 1/2
    onions, yellow, medium
  • 1 Tbsp
    mrs dash southwest seasoning
  • 1
    tbl. spoon of dried cilantro or 1/4 cup of fresh chopped cilantro
  • 1/2 c
    bottled salad dressing - cilantro vinaigrette or ranch

How to Make Quick Corn Salad/Salsa


  1. Open all cans and drain and rinse the corn and beans
  2. Add all the cans to a medium size bowl
  3. Add the spices and chopped garlic, cilantro and onion to the bowl
  4. Mix well and chill for 2 hours to allow the flavors to mix.
    Salt and Pepper to your taste

Printable Recipe Card

About Quick Corn Salad/Salsa

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian

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