Bean, Corn & Tomato Salad

I used to make something similar to this in college, so you know it will fit your budget.  It’s very filling, so if you are living on a budget, this is the perfect meal to keep your stomach satisfied and your pocketbook happy.

At the store, buy:

  • 1 can fat-free kidney beans
  • 1 can fat-free black beans
  • 1 can no-sodium corn
  • 1 can black olives
  • 1 can diced tomatoes (in your favorite flavor)
  • 1 Tbsp. Sriracha
  • 3 Tbsp. Hidden Valley Ranch (Fiesta Ranch or regular)
  • 1/4 cup shredded cheese

Start by opening the cans and rinsing off the beans.  You can do this together.


Next rinse the other ingredients.

In a large bowl, toss all items together with 1 Tbsp. of Sriracha hot sauce, 3 Tbsp. ranch dressing and 1/4 cup shredded cheese (preferably cheddar or parmesan, but whatever you have in your fridge will work).  The ranch and hot sauce is one of my favorite combinations. I was never a ranch lover until college, and then I put it on everything for an entire year.  We only had cucumber ranch in the fridge, which is too bitter and sour for this mix, so I whipped up the leftover Fiesta Ranch.  This works just as well because it has that great spice included to pair with the Sriracha. You can add iceberg lettuce for an added crunch, also, or leave it as is. 

 I brought this to lunch two days in a row, and by dinner I was still extremely full. I’d portion it off for yourself or you might not be able to stop eating it because of the incredible variety of texture and taste.  The corn sweetens everything up with a crisp crunch while the beans mellow the dish out, pulling the spice out of the hot sauce and creating a soft, smooth texture.  The olives bring saltyness to the dish to match with the cheese which adds just a slight dose of creamy protein.


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Filed under Food, Gluten-Free, Lunch/Dinner

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