Name: Easy Corn and Mixed Bean Salad
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: American/Canadian
Ingredients: 1 1/2 cup whole kernel corn; 1 can mixed beans, drained and rinsed; 1 red, yellow or orange bell pepper, diced; 10 - 12 cherry tomatoes, quartered; 1/4 medium red onion, diced; 3 tbsp poppy seed dressing

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We are having a FANTASTIC summer in Calgary. It has been sunny and hot. I know that is what summer is supposed to be like but in Calgary there are no guarantees. Often summers have a bit of warm weather and then they are dreary and rainy. So far this year has exceeded my expectations and I am loving it. The only time the heat is not a good thing is when you need to use the oven or stove to cook. Hot weather + no air conditioning = misery. Instead, I have been making lots of cool and delicious salads.

I love salads that use fresh ingredients and last for a few days in the refrigerator. Bean salad is one of Dewey’s favorite salads I make and he requests it often. I am calling this a corn and mixed bean salad because it has much more corn than my normal bean salad has. I bought corn on the cob at the market because it was on sale. We had a house full of people so I cooked a dozen cobs. After dinner we had six left over. Instead of letting all that delicious corn go to waste, I cut it off the cob to make a salad with it. It was the perfect side dish for our meal AND it lasted for days. We even added it to steak wraps we made a few days later with leftover steak. YUM!

Easy Corn and Mixed Bean Salad

Prep Time: 10 minutes

Total Time: 10 minutes

An easy make ahead salad for a cookout or potluck.

Ingredients

1 1/2 cup whole kernel corn
1 can mixed beans, drained and rinsed
1 red, yellow or orange bell pepper, diced
10 - 12 cherry tomatoes, quartered
1/4 medium red onion, diced
3 tbsp poppy seed dressing

Instructions

Mix all ingredients together in a non-reactive bowl.
Cover and refrigerate for 1 hour before serving for flavors to meld (you can serve it right away, it just may not be as tasty).
Enjoy as a side dish, over lettuce as a salad or as a condiment on wraps.

Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 125Sodium: 97mgCarbohydrates: 18gFiber: 4gSugar: 1gProtein: 5g

Looking for other great summer salads? Check out my Cucumber and Red Onion salad.