corn and bean salad

This is sweet, salty, spicy and crunchy all in one bite!  (and vegan!)  Every time I make this for a party I receive multiple requests for the recipe.  Once you share the recipe (preferably via a link to this page, hint, hint), people will be slightly less impressed because it’s so easy to make.

I usually serve this as a dip with tortilla chips on the side.  If there are any leftovers, I eat it as a salad the next day.  This recipe is a variation on one I got from my mom’s best friend, Karen, about a million years ago.  Thanks, Karen!  Love you!


1 can dark red kidney beans, rinsed
1 can black beans, rinsed
3 cups fresh corn, sliced from the cob (uncooked)
1/2 cup diced fresh cilantro
3 chopped green onions (green and white parts)
1 can diced green chiles
1.5 cups salsa (try my homemade salsa!)
salt & pepper to taste (if you’re eating with chips, make sure to taste on a chip, which adds a lot of salt))

  1. Mix all of the ingredients together.
  2. Cover with plastic wrap and refrigerate for at least 2 hours.
  3. Bask in the glory of a delicious and nutritious that’s EASY!