Corn and Bean Salad

An easy and inexpensive dish that’s tasty, healthy, and can usually be made from things in the pantry.  It holds up well for days in the refrigerator — improving with age.

Source: Jim's Pantry Recipes


1⁄2 cup
apple cider vinegar
1 tablespoon
1 can
corn (can also use frozen or leftover ears)
1 can
black beans (or frozen)
1 can
black eyed peas (or frozen)
2 tablespoons
olive oil
salt to taste

Additional Notes

Optional fresh or frozen if available:
sliced jalapeño pepper
chopped red pepper
chopped onion
chopped or shredded carrots
halved cherry tomatoes
grilled vegetables add smokey flavor
fresh cilantro

For making a pantry dish: Use slices of pickled jalapeños from that jar in the back of the fridge that you bought to dress up the Super-Bowl nachos and haven’t used since.  Splash in a little of the pickling juice for extra flavor.


Heat vinegar and honey in the microwave, until the honey dissolves, stirring every 30 sec. Set aside. Drain and rinse cans of corn, black beans, and black eyed peas in a colander. 

Transfer corn, bean, pea mixture to a large bowl. Stir in vinegar dressing. If not adding fresh vegetables stir in olive oil and salt. Otherwise mix in any chopped vegetables, adding cilantro last.

A word about jalapeños: You can make this dish as spicy or cool as you'd like. 
Hottest: Slice whole jalepeño with seeds, add vinegar before heating. This introduces serious heat into the dressing. Slice second fresh jalepeño and add with fresh veggies. 
Moderate: Core, seed, then slice whole jalapeño without seeds, add to vinegar before heating. This introduces some heat into the dressing. Slice second cored and seeded fresh jalapeño and add with fresh veggies.
Mild: Core, slice and finely chop one fresh jalapeño and add with fresh veggies.
Mildest: Omit the jalapeno.   (Recipe♦319)