Three-Can Bean Salad

READY IN: 5mins
Recipe by tink_mcd

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.

Top Review by Feathered Fury

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!

Ingredients Nutrition

Directions

  1. In medium-sized bowl, combine oil, lemon juice, and rosemary.
  2. Add drained corn and beans.
  3. Break ham into chunks with fork. Add to bowl. Toss all ingredients together. Refrigerate until ready to serve.

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