I love being able to just open the frig and grab lunch or a snack. So when I was planning for my recent girls weekend I checked my cabinets and found a can of corn and a can of black beans. I know the two go together well but what would I flavor them with? I opened my frig to see what dressings I had open and instead I spotted some leftover salsa.
I drained and rinsed the black beans, drained the corn, threw both into a bowl and poured in the salsa (probably about 3/4 cup). Mixed it all together and yum! I love it, it takes only minutes to make and a cup makes a great filling, low calorie snack.
Since my first try I have also added green pepper, which didn’t compliment the flavor in my opinion just added extra work. I also tried Roasted Garlic and Parmesan salad dressing instead of salsa. That wasn’t bad, but I liked the salsa better. Lastly, I tried a can of pre-seasoned black beans because they were on sale, they did add a bit of extra flavor but not enough to pay extra if the beans weren’t on sale. That may be partly because I rinse my beans which I am sure takes away most of the extra seasoning.
3 Ingredient Bean Salad
1 can organic black beans
1 can organic yellow or sweet corn
3/4 – 1 cup of your favorite salsa, I haven’t found a favorite so I just buy what is on sale.
Rinse and drain beans. Drain corn. Mix all ingredients together. Keep refrigerated.
It takes me about a week to eat and the salad holds up just fine the whole time. I think this will be my go to recipe when I have last minute guests or invites to dinner. As always posting a recipe has made me hungry, I think I’ll go make this right now. I’m feeling adventurous though so I’m gonna through in a jalapeno!
This recipe was entered into the Gluten Free Salad Challenge at