How To Prepare Corn Salad Recipe With Canned Corn Easy

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This vibrant corn salad is a summer staple, bursting with fresh flavor and perfect for potlucks, picnics, or a refreshing side dish at any barbecue. It’s incredibly easy to make, requiring minimal prep and cooking time. Plus, the flexibility of this recipe allows for customization to suit your taste!

Ingredients:

Mexican Corn Salad
Mexican Corn Salad

1 (15 oz) can sweet corn, drained

  • 1 (15 oz) can black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 medium red onion, diced
  • 1 cucumber, diced (seeded if desired)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley

  • For the Dressing:

    2 tablespoons olive oil

  • 2 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

  • Directions:

    1. In a large bowl, combine the drained corn, black beans, chopped bell pepper, red onion, cucumber, and cherry tomatoes.
    2. In a separate bowl, whisk together the olive oil, lime juice, red wine vinegar, chili powder, cumin, salt, and pepper.
    3. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
    4. Fold in the chopped cilantro and parsley.
    5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
    6. Serve chilled and enjoy!

    Tips:

    For a spicier kick, add a diced jalapeno pepper to the salad.

  • Don’t like cilantro? Substitute it with fresh mint or chives.
  • Feeling adventurous? Experiment with different types of beans, like kidney beans or pinto beans.
  • If you prefer a creamier texture, add 1/4 cup of crumbled feta cheese or a dollop of plain Greek yogurt before serving.

  • Nutrition Facts (Per Serving)

    (Estimated based on a 10-serving recipe)

    Calories: 180

  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 290mg
  • Carbohydrates: 24g
  • Fiber: 5g
  • Sugar: 8g
  • Protein: 5g

  • Conclusion

    This canned corn salad is a delightful and nutritious addition to any meal. It’s packed with vitamins, fiber, and protein, making it a well-rounded side dish. Plus, the vibrant colors and refreshing taste are sure to impress your guests!

    Frequently Asked Questions (FAQs)

    1. Can I use frozen corn instead of canned corn?

    Absolutely! Thaw the frozen corn completely and drain any excess moisture before using it in the recipe.

    2. How long will this salad stay fresh in the refrigerator?

    The salad will stay fresh for up to 3 days in an airtight container.

    3. Is this salad vegan?

    Yes, this recipe is naturally vegan!

    4. Can I make this salad ahead of time?

    Yes, you can prepare the salad up to a day in advance. Just wait to add the fresh cilantro and parsley until right before serving to maintain their crispness.

    5. What can I serve this salad with?

    This corn salad pairs perfectly with grilled chicken, fish, burgers, or even tacos! It’s also a delicious addition to a vegetarian or vegan meal.