Do you need a recipe that you can make in a minute? Have you ever been invited to a potluck “right now”? Don’t know what to take? All you need for this simple corn salad recipe is a couple of cans and a can opener. It’s that simple.

Of course, you can make this recipe from garden fresh or frozen vegetables. There’s nothing wrong with that. In fact, that’s a great way to use your produce! But sometimes, you just need something like this simple corn salad.

Canned foods have come a long way in recent years. I know some of you are saying “canned goods” for a recipe? Trust me, if you haven’t tried some canned food recently, you’ll be surprised.

Harvesting and canning processes have improved in efficiency so much, the vegetables practically go from field to packaged in just a few hours. Sometimes, it’s even quicker than that!

While I was a single mom, raising two kids, working full time and taking college courses, I needed recipes that were fast and simple. I called that #ConvenienceCooking.

I also need recipes that tasted good and were filling. Teenagers can be picky eaters (almost as bad as toddlers) and it takes a lot of food to fill up those hungry stomachs.

I developed a collection of recipes that met my time requirements, the fill up factor and were budget friendly. Those are all reasons why this recipe relied on canned vegetables.

It’s such a simple recipe, that the kids could even help get supper on the table by helping assemble this salad.

[bctt tweet=”This super simple corn salad is so easy, anybody can make it! Learn the secret…#ConvenienceCooking” username=”ApronFreeCook”]

I usually shop at a local grocery store that carries the basics and a good selection of them. Every once in awhile, I take my grocery list to the next town and shop at a larger grocery store. It’s always amazing to me to study the many varieties and options that we have today.

I remember a time when there was one kind of canned tomatoes on the shelf. Now the selection of canned tomatoes is one side of the entire aisle. Row after row, diced or chopped, sauce or whole, spices added or salt free.

I’ve been known to spend 10 minutes looking at the tomato options. My husband once asked me “What are you doing? What are you looking at?” He truly wanted to understand why I was so totally enthralled with the tomatoes.

I explained to him that I was studying the various options. He just shook his head. So I went a little further in my explanation. “You know when we’re at the hardware store and you’re standing in front of the Wall Of Screws? It’s like that. There’s a screw for every job, right? I don’t know what the difference in all those screws might be, but you do. Here, there’s a tomato for every recipe. That’s what I’m looking at.”

He nodded and then said, “I’ll be over in hardware. I just remembered I need some nuts and bolts for a project.”

Make It a Meal:

This recipe is hearty enough to be a light lunch main course, if you serve it over lettuce leaves. There’s protein in those black beans, you know. Roll it up in a tortilla and you’ve got a quick on-the-go snack. Serve over grilled chicken and supper is covered.

Or, simply serve this as your side dish to any grilled meat and the family will be happy.

This simple corn salad rounds out a meal beside Chicken Hot Pockets, Coffee Rubbed Roast or especially Chile Lime Chicken.

 

Variations:

I used the canned stewed tomatoes that had onions and green peppers. You could use plain tomatoes or the variety with the diced jalapeno peppers. It’s all about preference and taste. Or even, the theme of the potluck you’re attending.

I also used the traditional, common, easy to find whole kernel yellow corn. I’ve seen cans of white corn and cans of yellow corn with red peppers added. Again, what’s your preference?

As far as the beans go, the sky’s the limit on your options there. I firmly believe that a bean is a bean and can be interchanged at will. I love the size and flavor of black beans with this recipe.

But if you don’t have black beans and you do have navy, pinto, kidney or others on hand – use what you’ve got! The flavor will change just slightly. The appearance will be different, but the end result will be equivalent to the original simple corn salad.

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Simple Corn Salad Recipe

Ingredients:

• 15 oz (2 cups) Black Beans
• 29 oz (4 cups) Whole Kernel Corn
• 15 oz (2 cups) Tomatoes with Green Peppers & Onion

Recipe Directions:

1. Open the cans.
2. Drain the corn and pour into a medium size bowl.
3. Drain and rinse the black beans. Add to the bowl.
4. Drain the tomatoes and add to the bowl.
5. Stir to mix.

Approximate Nutritional Information:

Servings Per Recipe: 12, Amount Per Serving: Calories: 93, Fat: 1g, Cholesterol: 0g, Sodium: 325mg, Carbs: 19, Protein: 4g

As you can see, this recipe is very low in calories, fat and cholesterol. That’s bonus points if you’re watching any of those numbers. If sodium is a concern, make sure you’re selecting the cans with low or no sodium labels.

This simple corn salad stores well in the refrigerator for up to a week. It packs easily into small lunch containers or Mason jars, so will make a great addition to your lunchbox.

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