Three-Can Bean Salad
"A friend taught me to make this when I needed a cheap source of protein that was easy to make and would be appetizing during a heat wave. Keeps well in fridge, and seems to taste even better on second day. Very easy to vary: substitute tuna or tofu for ham, and your favourite seasoning for rosemary."
- Ready In:
- 5mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried rosemary
- 1 (12 ounce) can corn kernels, drained
- 1 (19 ounce) can black beans, drained
- 1 (6 1/2 ounce) can ham
directions
- In medium-sized bowl, combine oil, lemon juice, and rosemary.
- Add drained corn and beans.
- Break ham into chunks with fork. Add to bowl. Toss all ingredients together. Refrigerate until ready to serve.
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Reviews
-
I liked it but the hubby thought it was a bit blah. We ended up adding brown rice, salsa, and a little mozzarella cheese to it for an easy burrito-filler recipe. I know the cheese defeats the purpose of lactose-free, but even as someone who's lactose-intolerant I couldn't resist! We'll probably leave out the rosemary next time (personal-preference) and just go ahead and use the recipe for burritos. I'll be trying corn tortillas next time to make it gluten-free. Thanks for the recipe! -
I had to substitute a can of chunk chicken and a can of hominey, because of dietary restrictions. I added black pepper also.I chilled for two hours. Tuna is another excellent substitution.
RECIPE SUBMITTED BY
A "born-again cook" at age 50. My mom didn't require me to help in the kitchen. I'm sure she thought this was a kindness, but it wasn't, really. Current favorite cookbooks are the _Monday to Friday_ series, _How to Cook Everything: The Basics_, and _Help! My Apartment Has a Kitchen!_.
