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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 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.

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