3-Day Bean & Corn Salad

Standard

I originally found this on All Recipes, but tweaked it a bit, to make it lower in calories and to bring out the cumin a bit more. It also makes great leftovers that you can tinker with to make it new again.

3-Day Bean & Corn Salad (day 3)

(makes ~8 cups)

Day 1 – Make it

  • 1/4 c balsamic vinegar
  • 2 T cider vinegar
  • 2 T olive oil
  • 1 t salt
  • 1 t sugar
  • 1/2 t black pepper
  • 2 t ground cumin
  • 1 t chili powder
  • 1/2 cup chopped fresh cilantro*
  • 1 19 oz can black beans, rinsed and drained
  • 1 12 oz can corn, drained

Mix the corn, beans and cilantro in a large bowl. Shake the oil & vinegars together with the spices in a jar (or just mix in another bowl). Pour the dressing into the bean, mix and then refrigerate until…

Day 2 – Eat it

Yum! You can do this on day 1, too, if you like. I’ve been known to make it at lunch, eat some, and then let the rest marinate until dinner.

Day 3 – Mix it up

Drain the leftovers, saving the dressing in a measuring cup. Add enough water to make a batch of couscous, and then mix the salad with the cooked couscous and sprinkle with feta. I’ll bet this would work well with rice, too, and maybe a different cheese.

Time Savers

I liked this combination of spices so much that I made up a 8x batch. ~5 tsp of the mix makes one recipe, or you could use it to flavour rice or couscous, or make up a single serving of salad.

Another time saver is using frozen cilantro. Cilantro doesn’t dry well, so even if you can find it, you probably don’t want it. But the little shakers of pre-chopped-frozen make an acceptable salad (President’s Choice makes one, there may be others).

Got thoughts? For the spice mix? The leftovers? Other salad ideas?

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