Prep 5 mins
Cook 0 mins
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.
- 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
- 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.
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.