This recipe couldn’t be easier and comes together so fast you wouldn’t believe it. I love this Black Bean and Corn Salad as an alternative to a side of rice for any southwest themed meal and it is especially good on a hot summer day.
Its also a great way to use some of those canned items from the pantry that you’ve so carefully put up during the summer months.
I’ve been trying to get better at using beans in my cooking. I don’t set out to avoid them specifically, I just didn’t eat them a lot as a kid. Ham and bean soup and the occasional beans on toast were the extent of my bean knowledge for a long time. Finding recipes that I like, are easy and quick, and that include beans has been an ongoing process.
Importance of Beans
I didn’t really start to think seriously about beans as part of my daily life until I started working on a emergency food supply. They are a great staple to have on hand, dynamite little packages of complex carbs and high in protein. When dried they can store for a very long time. However, dried storage makes them difficult to work with on short notice. Canning them however provides you with a shelf stable, ready to eat version that is perfect for a weeknight meal.
It couldn’t be easier to can your own beans. You can check out the recipe here from the National Center for Home Food Preservation.
When you’ve recovered from the summer rush of canning, late fall and winter are a great time to can your beans up. Most beans you can get a dollar a pound or less at the local grocery store. The canning process is easy, add beans, add water, add heat and pressure. I can put up several batches over one weekend and that will last us most of a year. You’ll need about 3 pounds of dried beans to make a full canner of 8 pints.
Couldn’t Be Easier
This side dish would pretty much work with any beans you prefer, but I like black beans best. With classic Mexican seasonings and sweet corn it goes great with BBQed chicken or ribs, fajitas and pretty much any Southwest style dish. If you are a fan of red onion, and don’t mind eating it raw I’ve included it in the recipe below. I personally like the slight bite they add, but Schraver likes it better without the red onion. If you have children it may be wise to leave them out.
Easy Black Bean and Corn Salad – 5 Minute SidesCourse: From the Pantry, SidesCuisine: MexicanDifficulty: Easy
16 oz. canned Corn
16 oz. canned Black Beans
2-3 Roma Tomatoes
1/4 Small Red Onion (optional)
Scant 1/2 C. Sour Cream
2 Tbsp. Mayonnaise
1 tsp. Salt
1/2 tsp. Ground Pepper
1-2 tsp. Cumin
1 Tbsp. Lime Juice
1/4 C. Fresh Cilantro
Garnish : 2 oz. Queso Fresco or Feta
- Mix the Sour cream, Mayonnaise, Salt, Pepper, Cumin, Lime Juice and a 1/4 of finely copped fresh cilantro in a medium bowl and set aside.
- Drain your canned corn and beans and rinse briefly in a colander before draining well. Dice tomatoes and finely chop red onion if using. Adding everything to the medium bowl and mix thoroughly. Crumble Queso Fresco or Feta over the top if you’re feeling extra. Enjoy!