Corn and Bean Salad

You know how exciting it is when you get invited to a someone’s cottage on a weekend…and then they mention it’s a Potluck…and you start sweating…not from the heat…but literally from worrying about what you are going to bring! 😉 No more worries, I have the perfect salad recipe, made with a lot of summer pantry staples, that takes about 5 minutes to make and people will love…Corn and Bean Salad.

It came up recently in my Facebook memories feed that I made this salad 3 times in ONE weekend! That was obviously a jam-packed period a few years ago…but it just goes to show that most often this is the salad I make for potlucks, graduation parties, barbecues, or even just to have on hand for lunch. It’s that good. 🙂 Even better…you can make it ahead!

I make sure I have these canned items on my summer pantry list so that a quick trip to a local farm market and I’m good to go.

*Personalized Butcher Block from Ocean View Woodworking….

 

Corn and Bean Salad
Prep time: 
Total time: 
Serves: 12
 
Perfect salad for picnics, barbecues and lunches.
Ingredients
  • 1 can Black Beans, rinsed and drained
  • 1 can Kidney Beans, rinsed and drained
  • 1 jar (375 ml) Sweet Corn Relish
  • ½ cup, quartered Cherry Tomatoes
  • ½ cup chopped Celery
  • ¼ cup chopped Orange Pepper
  • ¼ Cup sliced olives
  • 2 tsp minced, fresh parsley (optional)
Instructions
  1. In a large bowl combine all ingredients
  2. Keep in the fridge until serving
  3. Will keep for 3-4 days in the fridge

This salad only takes about 5 minutes to make and keeps for several days in the fridge. Perfect for taking on a picnic, potluck, barbecue, or even dividing up in jars for your lunches!

Do you have a go-to recipe when you’re invited to a summer potluck? Leave a comment and let me know! Looking for more summer recipe inspiration? Check out my #Canada150 Recipe Round-Up for more ideas perfect for any summer gathering. 🙂

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