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Corn and Bean Salad

Ingredients

  • 1 can (15 ounce) of black beans
  • 1 can (15.25 ounce) of whole kernel corn
  • 2 cans (10 ounce) of Rotel diced tomatoes & green chilies
  • Lime or lemon juice or vinegar
  • Tortilla chips or crackers

Equipment Needed

  • Strainer or salad spinner
  • Bowl

Directions

  • Rinse and drain the black beans in a strainer.
  • Add the whole kernel corn to the strainer and drain the liquid.
  • Put the black beans and whole kernel corn in the bowl.
  • Add two 10-ounce cans of Rotel diced tomatoes & green chilies.
  • Mix the ingredients.
  • Season to taste with salt and a splash or two of lime or lemon juice or vinegar, and mix again.
  • Serve with tortilla chips or crackers.

This recipe was submitted by Betsy Vazquez-Aradio as part of the Food Policy Council of Buffalo and Erie County's Emergency Eats Recipe Challenge. Photo courtesy of Betsy Vazquez-Aradio.

Emergency Eats cookbook cover page. There is a cutting board with various ingredients on it.
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