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Indian Corn Salad

 Indian Corn Salad
You'll be "a-maized" by this delicious side dish—it's surprisingly quick to fix! For Extra appeal, arrange each serving of veggies to look like a corncob and add basil leaves for the husks.
8 ServingsPrep/Total Time: 20 min.


  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped sweet orange pepper
  • 1 tablespoon butter
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • Large fresh basil leaves
  • 24 thin slices green pepper


  • In a skillet, saute the red and orange peppers in butter. Stir in the
  • corn, beans, dried basil and salt; heat through.
  • Spoon 1/2 cup corn mixture onto each plate; shape into a 4-in. oval.
  • Arrange basil leaves to resemble the husk and green pepper slices
  • for the stalk. Yield: 8 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 99 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 410 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein.