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….
- 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)
- In a large bowl combine all ingredients
- Keep in the fridge until serving
- 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. 🙂