Bean and Corn Salad with Tomato Dressing

In an effort to cook and eat lighter, I’m trying to form some slightly healthier recipes. Amongst these is adopted from something my friend served at a party once, but made a wee bit manlier…

1 (ONE) 12 oz can of Black Beans, drained and cleaned
1 (ONE) 8 oz can of Corn (Unsalted)5 or 6 stalks of green onion
Lemon Pepper
2 tablespoons of Lime or Lemon Juice
“Real” Bacon Bits for Salad
Pumpkin Seeds (Spicy) or Raw Pepitas
About 1/4 cup of diced Cucumber
1/8 to 1/4 cup of Catalina Dressing (store or homemade)\

Drain and clean the can of Black Beans. Add into a bowl.
Drain the can of corn, and add to the bowl
Chop the green onion into small pieces, add to the bowl.
Add in a generous dash of black pepper, and 2 tablespoons of citrus (lime or lemon juice)
Add in about a handful of the Bacon Bits and Pumpkin Seeds/Pepitas.
Now add in your cucumber.

Premix the ingredients by spoon before adding the Catalina dressing.

Once mixed, add in the Catalina dressing and mix just enough to coat.

You can serve this immediately, or allow it to sit in a covered container overnight. I would recommend letting it sit at least an hour or so for the flavors to mingle.

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