Corn and Black Bean Salad
A refreshing and nutritious salad made with expired canned corn and black beans, ensuring food safety by thoroughly rinsing the ingredients.
15
Prep Time (min)
0
Cook Time (min)
15
Total Time (min)
6
Servings
Ingredients
- 1 can (15 ounces) expired canned corn, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
In a large bowl, combine the expired canned corn, black beans, diced red bell pepper, finely chopped red onion, minced jalapeno pepper, and chopped cilantro.
2
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3
Pour the dressing over the corn and black bean mixture, and toss to coat evenly.
4
Refrigerate the salad for at least 30 minutes to allow the flavors to blend.
5
Serve the corn and black bean salad chilled as a side dish or as a topping for tacos or grilled meats.