Cucumber, Black Bean, and Corn Salad

Think of this as a lettuce-less salad. When I had leftover corn and black beans, my original plan was to make salsa (simply add chopped tomato, onion, jalapeño, salt, and cilantro)…but we’re trying to limit trips to the grocery store and I didn’t have the tomato, jalapeño or cilantro available. Instead, I added random leftovers from the fridge and wound up with a salad I would happily make again…and will.

This salad is simple. Toss together canned corn and canned black beans (about 1/2 can of each, drained & rinsed), two chopped persian cucumbers, two hearts of palm (sliced and quartered), and 1-2 chopped scallions. I then used a cilantro dressing (Trader Joe’s and Brianna’s both have versions).

This is an ideal side dish for a heavier Taco Tuesday. The night I made it, we were having chorizo tacos, arguably the greasiest type of taco. This light and bright salad made me feel a bit better about the overall meal. And since chorizo is on the spicy side, it was also nice to have something refreshing.