Bean and Corn Salad - 12 Delicious Recipes

All salads with beans and corn are light, juicy and crunchy. They will be a great addition to a hearty holiday or daily dining table. Both main ingredients are best used as canned food.

Classic Bean and Corn Salad

Product Composition:

• 1/2 can of sweet corn and dark beans;
• 2 tomatoes;
• 2 garlic cloves;
• 60 ml of olive oil and 20 ml of wine vinegar;
• 2 handfuls of wheaten white crackers;
• salt.

 

Cooking:

1. Cut the tomato with the skin into small cubes.
2. Put the contents of cans with canned food in a colander.
3. Mix tomato slices with corn and beans without liquid.
4. Add mashed garlic, white crackers.
5. Salt the salad with beans, crackers, corn. Fill it with a mixture of oil and vinegar.

With the addition of crackers and sausages

Product Composition:

• 1 full glass of canned red beans;
• 1 cup canned sweet corn grains;
• ½ tbsp ready rye crackers;
• 200 g of cooked sausage;
• 200 - 250 g of sausage cheese;
• classic mayonnaise and salt.

 

Cooking:

1. Remove the film from boiled sausage. Chop it with tiny pieces of equal size.
2. Pour sausage with rye crackers into the salad bowl, which you can choose with any taste. Crackers with bacon are well suited for such a salad.
3. Drain the liquid from corn and beans. Dry the ingredients slightly.
4. Grate the sausage cheese with large divisions.
5. Combine corn, beans, crackers, sausage. Cover them with chopped cheese.
6. Lightly salt the salad, add classic mayonnaise. Mix all the ingredients well.
7. Serve treats immediately until crackers have lost their firm foundation.

Mexican recipe

Product Composition:

• 1 red onion;
• 1 pod of sweet yellow pepper;
• 1 pod of sweet red pepper;
• 1 PC. mango;
• 5 dessert spoons of vegetable oil;
• 2 dessert spoons of lime juice;
• 2 tbsp. canned red beans and sweet corn;
• fresh parsley and cilantro;
• salt;
• a pinch of ground black pepper and red;
• 1 clove of garlic.

 

Cooking:

1. Beans are taken in their own juice. If it is in tomato, bean components should be washed before further use in the salad.
2. Drain the marinade from the corn.
3. Sweet and yellow peppers clear of seeds. Cut the remaining parts into neat small sticks.
4. Mango peel. Chop the flesh into small cubes. Also chop red onion.
5. Finely chop with a knife all the greens stated in the recipe.
6. Displace chopped products in a common bowl. To salt.
7. For dressing, combine vegetable oil, lime juice, crushed garlic and two types of ground pepper
8. Pour the Mexican salad into the resulting sauce. Let it brew for about a quarter of an hour.

With beans, corn and chicken

Product Composition:

• 300 - 350 g of chicken;
• 0.5 tbsp. white beans in the form of canned food;
• 3 pickled cucumbers;
• 1 tbsp. canned corn kernels;
• salt, sour cream and dill for dressing.

 

Cooking:

1. Cook chicken. Cool right in the broth. Then cut into neat cubes.
2. Drain the marinade from the corn and beans.
3. Finely chop the cucumbers arbitrarily.
4. For dressing, mix finely chopped dill and sour cream. Salt the mass.
5. Products to mix. Pour over the sauce.
6. Mix the resulting salad with beans, corn and chicken well and cool.

It is interesting:canned bean salad - recipe

With crackers and garlic

Product Composition:

• 1 can of red beans and corn;
• 100 g finely chopped young cabbage (white);
• 1 tomato;
• 2 - 3 fresh garlic cloves and 2 pinches of granulated garlic;
• 3 slices of white bread;
• vegetable oil;
• light mayonnaise.

 

Cooking:

1. Cut the crust from white bread. Cut it into neat cubes of equal size. Sprinkle bread with butter, sprinkle with granulated garlic.
2. Dry the croutons until golden brown in a pan or on a baking sheet in the oven.
3. Drain the liquid from corn and beans.
4. Cut the tomato into pieces. Fresh garlic crush.
5. Mix all. Add shredded cabbage.
6. Salt a salad with corn, beans, crackers, garlic. Season it with any light mayonnaise. Ideal is home-made sauce.

Lenten salad with canned beans and corn

Product Composition:

• 300 - 350 g of colored beans (canned food);
• 2 boiled carrots;
• 1 tbsp. canned corn kernels;
• 1 red onion;
• 5 dessert spoons of lean mayonnaise;
• 100 g pickled pepper;
• salt;
• a few feathers of green onions.

 

Cooking:

1. Dice boiled carrots and raw onions.
2. Mix the ingredients from the first step with canned foods.
3. Add chopped pickled peppers and finely chopped green onion feathers to them.
4. Salt the ingredients of the salad.
5. Season the finished appetizer with beans, corn, carrots and a portion of lean mayonnaise.

Tasty recipe:canned bean soup

Cooking option with cheese

Product Composition:

• 2/3 Art. canned beans of any color;
• 1 full glass of canned corn grains;
• 150 g "Gouda" (cheese);
• 3 pre-cooked chicken eggs;
• table salt to taste;
• classic mayonnaise;
• 2 - 3 garlic cloves.

 

Cooking:

1. Rinse the corn and beans from the marinade. The bean component can also be taken dry. In this case, the beans will need to be boiled in unsalted water until softened.
2. Transfer the ingredients from the first step to a common bowl.
3. Add to them all the cheese, chopped with a coarse grater.
4. Remove cooled eggs and chop in neat cubes. Pour into the remaining components of the salad.
5. Mix classic mayonnaise with crushed garlic. To salt.
6. Add garlic sauce to the appetizer. Mix the components well.

Tasty ham appetizer

Product Composition:

• 400 - 450 g of chicken ham;
• 1.5 tbsp. Korean carrots squeezed from marinade;
• 270 g (1 can) of red beans in the form of canned food;
• 350 g canned corn;
• 40 g feathers of green onions without a white part;
• 2/3 Art. classic mayonnaise and salt.

 

Cooking:

1. Put beans without liquid on the bottom of the salad bowl. Salt mayonnaise. Grease them with beans.
2. Top with corn kernels. Spread the sauce.
3. Spread ham sliced ​​in thin, long strips on top of the corn.
4. Coat the meat ingredient with Korean carrots. If the latter is too long, you can cut it into pieces.
5. Grease the last layer with salted mayonnaise and garnish with chopped green onions.
6. It is tasty to serve such a salad in sand or waffle tartlets.

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Pea, Corn and Bean Salad

Product Composition:

• a small jar of canned beans in tomato, green peas and corn;
• 100 g of white garlic crackers;
• 200 g of semi-smoked sausage with a minimum amount of fat;
• 100 g of sausage cheese;
• classic mayonnaise and fine salt.

 

Cooking:

1. Each canned ingredient in turn put on a colander. Drain the marinade from them. If desired, rinse the products with running water.
2. To clear a smoked sausage from a film. Dice approximately the same size.
3. Grind sausage cheese in the same way. Any other semi-hard variety may be used.
4. Mix all the ingredients in a common bowl, except crackers.
5. Add salt and season with classic mayonnaise.
6. Paste crackers last for a snack. Otherwise, they will quickly begin to soak, and the salad will cease to be crispy.

With crab sticks

Product Composition:

• 200 - 250 g of juicy crab sticks;
• 1 onion;
• 3 boiled chicken eggs;
• 1 can of canned red beans;
• ½ bunch of parsley;
• 1 pinch of coarse salt;
• 1.5 tbsp. sugar canned corn;
• 2 tbsp. l natural apple cider vinegar;
• olive mayonnaise.

 

Cooking:

1. Cut the crab sticks into medium slices.
2. Mix apple cider vinegar with a little water. Pour the resulting mixture into diced onions. Leave the vegetable in this form for 20 - 25 minutes.
3. Mix in the salad bowl crab sticks, onion squeezed from vinegar marinade, boiled eggs, diced.
4. Add chopped greens, both canned ingredients.
5. Salt the salad.
6. Season the dish with olive oil and mix well.

Shrimp Holiday Recipe

Product Composition:

• 200 - 250 g of white beans and corn grains (canned);
• 300 g boiled small shrimp;
• lettuce leaves;
• salt, pepper, olive oil.

Cooking:

1. Allow excess liquid to drain from corn and beans.
2. Mix these ingredients with cooled boiled seafood. Send them to shared utensils.
3. Add salad torn by hand.
4. Add pepper and salt.
5. Oil the appetizer.

Salad with Red Beans and Corn

Product Composition:

• 2 tbsp. sweet corn (canned food);
• a glass of pickled champignons;
• a glass of red beans (canned food);
• fresh garlic to taste;
• salt;
• light mayonnaise or olive oil.

Cooking:

1. Drain marinades from all canned foods.
2. Mix them in a common bowl. Pour in mashed fresh garlic.
3. Salt the ingredients of the dishes.
4. Season them with light mayonnaise or butter sauce.

If desired, a ready-made salad with red beans can be supplemented with rye crackers or bean components. A dish should be prepared immediately before dinner or when guests arrive. It is fresh that they are especially delicious and crunchy. As a dressing for such salads, any mayonnaise, a variety of yogurt, sour cream and butter sauces are suitable.

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