This salad is perfect for summertime, when corn is in season. You can also use this salad as salsa and scoop it up with tortilla chips or pita bread.
Sharp knife (adult needed)
Fork or whisk
2 cups fresh or frozen corn kernels
1 15 ounce can kidney, pinto or black beans, drained and rinsed
1 large tomato, cared and diced 1⁄4 cup
chopped red onion
1⁄4 cup chopped fresh basil leaves
2 tablespoons olive oil
2 tablespoons fresh lemon or lime juice
1⁄4 cup chopped fresh cilantro leaves
1 large garlic clove, peeled and minced
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
To make the salad:
Put the corn kernels, beans, tomato, red onion and basil leaves into the medium bowl and mix well.
To make the dressing:
- Put the olive oil, lemon or lime juice, cilantro, garlic and salt into the small bowl. Use a fork or a whisk to mix well.
- Pour the dressing over the corn salad mixture and mix well.
- Cover the bowl and refrigerate at least 1 hour and up to overnight.
- Serve cold or at room temperature.