Corn and Kidney Bean Salad
Recipe type: Salad
Cuisine: Southwest
Prep time: 
Total time: 
Serves: 8
This simple salad can also double as a salsa. The recipe makes use of canned corn and beans as well as jarred salsa, so it is quickly assembled. The salad can be changed easily by using a different type of beans and by using different types of salsa. .
  • 1 can kidney beans, rinsed and drained
  • 1 can corn, drained
  • 1 medium tomato, chopped
  • 1 16 ounce jar of picante sauce type salsa (mild, medium, or hot according to your preference)
  • 4 green onions, thinly sliced, divided
  • 1 handful of cilantro leaves, chopped and divided
  1. Set aside 1 tablespoon each of sliced onions and cilantro.
  2. Place beans, corn, tomato, and salsa in a bowl and mix well to combine.
  3. Add the larger portions of green onions and cilantro and toss together .
  4. Sprinkle the top with reserved cilantro and onion.
  5. Refrigerate until serving.
  6. Serve as a salad or as salsa with a side of chips.
Recipe by Patty Cake's Pantry at