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Chopped Salad With Cilantro-Cumin Dressing

For a light meal that's tossed with a can of sweet corn, smooth black beans, and mild green chilies!Simply marinate these nourishing pantry ingredients with vinegar, fresh cilantro and spicy cumin. This flavorful combination - full of veggies - will leave you wanting more.

Recipe by Canned Food Alliance
lunch, dairy free, gluten free, nut free, sugar free, vegan, vegetarian, salad, mothers' day


  • 1 can (16 ounces) black beans, drained and rinsed
  • 1 can (11 ounces) whole-kernel corn, drained
  • 1 can (4 ounces) mild green chiles, chopped, undrained
  • 1 cup thinly- sliced celery
  • 1 cup thinly- sliced green onions
  • 1 red medium bell pepper, diced
  • 1/4 cup chopped, fresh cilantro
  • 5 tablespoons olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon ground cumin
  • Romaine lettuce leaves, for garnish


  1. Combine the beans, corn, chiles, =, celery, green onions, bell pepper and cilantro in a large mixing bowl.
  2. Whisk the oil, vinegar and cumin in a separate smaller bowl.
  3. Pour the dressing over the vegetables and stir until thoroughly coated.
  4. Let stand 15 minutes to blend the flavors, or refrigerate up to 2 hours before serving.
  5. To serve, spoon the salad onto a bed of lettuce or greens.