For anyone who loves Mexican-style food, corn salad can be a huge time and money saver. During quarantine, I’m trying to take advantage of the situation and maximize my savings, so I’m doing even more meal prepping than usual and trying to challenge myself to make cheap but satisfying meals.
One of those meals is corn salad. It’s cheap, healthy, and super refreshing for WFH summer lunches!
There are a ton of variations of corn salad, which is what makes it so great. Here is what usually goes into mine:
– 2 cans of corn
– 1 can of black beans
– 1 can of chickpeas
– 1 cup of grape tomatoes sliced in halves or quarters
– About half of a medium red onion, diced finely
– 1/4 cup of feta
– 3 tablespoons of olive oil
– 3 tablespoons of lime juice
– 1 teaspoon of kosher salt
– Freshly ground pepper
I usually throw a couple of scoops over about 1/2 cup of cooked quinoa to bulk up the meal and keep me full, but that’s totally optional. Sometimes I add up to 2 avocados if they’re on sale!
Without the quinoa, avocado, or staple ingredients, the entire batch is $6.39 and makes about 6 pretty hearty servings, and it’s great because you can add or subtract however you’d like! Best of all, no cooking and takes about 15 minutes to throw together.