Salsa Bean Salad


  • Makes0 servings

“It needs more red,” Jared concludes, after a long, critical appraisal of the dish. We get out some red kidney beans. “Now black,” he says. We open the black beans.


  • 1 cup uncooked small pasta, (shells, elbows, fusilli, whatever)

  • 1 540-mL can mixed beans, (or red kidney beans, romano beans or chickpeas)

  • 1 341-mL can corn niblets, or cooked corn cut from the cob (1 1/2 cups)

  • 1/2 medium green sweet pepper, chopped

  • 1/2 medium red sweet pepper, chopped

  • 1/2 onion, chopped (red ones are nice)

  • 1 cup salsa, (mild, medium or hot)

  • 2 tbsp olive oil, or vegetable oil

  • 2 tbsp vinegar

  • salt, to taste

  • black pepper, to taste

  • 1/2 cup cheddar, or Monterey jack, shredded


  • Cook the pasta just until tender but not mushy, Drain thoroughly, then rinse under cold running water and drain again. Dump into a large bowl.

  • Open the cans of beans and corn and empty them into a strainer. Rinse under cold water and drain thoroughly. Dump into the bowl with the pasta. Hand your child a wooden spoon, and have him gently mix the beans and pasta while you chop the peppers and onion.

  • Add the chopped peppers and onion, salsa, oil and vinegar. Stir carefully – you don’t want to mash up the beans – then taste for seasoning. Add salt and pepper if you need it – the salsa may be spicy enough.

  • Chill, then just before serving, toss again festoon the top with the shredded cheese.

This article was originally published on Jul 01, 1998

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