With just a few pantry staples you can make this quick, healthy salad. It is a great dish for picnics or lunch. Use your favorite oil and vinegar dressing.
1can (15.2-ounces)corn with poblano and red peppers
2tablespoons"lite" oil and vinegar dressing, such as balsamic
1/2red onion
Optional: 1 tablespoon chopped fresh herbs(such as parsley, chives or cilantro)
Instructions
Wipe off tops of cans before opening. Using a colander, drain and rinse black beans and corn.
Finely chop onion.
Combine onion, beans and corn in a large bowl.
Add dressing and stir to combine.
Notes
Smart Shopping Tips
Look for low-sodium varieties of canned vegetables. If you can’t find them, be sure to drain and rinse vegetables to reduce sodium by about half.
Store brands of canned vegetables will usually be much less expensive than brand names. They are often canned and packaged in the same place!
Cooking & Serving Tips:
Experiment with making your own salad dressing. Start with equal amounts of olive oil and vinegar of your choice, add in a clove of crushed garlic and pinch of dry herbs such as basil, oregano and parsley. Add some freshly ground black pepper and a dash of salt. Adjust seasoning to taste.
Add a pinch of ground cumin or chili powder for more southwestern flavor.
Add other diced vegetables of your choice, such as peppers or jicama for crunch.