Summer Kidney Bean Salad recipe

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Ingredients

1 (15 ounce) can kidney beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (10 ounce) can diced tomatoes with green chili (such as Rotel®)
1 tablespoon white vinegar
1 tablespoon brown sugar
⅛ teaspoon ground cumin
½ tablespoon dried onion flakes
salt and ground black pepper to taste

Nutrition Info

134.6 calories
carbohydrate: 28.5 g
cholesterol: : -
fat: 1 g
fiber: 6.2 g
protein: 6 g
saturatedFat: 0.1 g
servingSize: -
sodium: 430.3 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine kidney beans, corn, and tomatoes in a salad bowl.

  2. Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.

  3. Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

Recipe Yield

6 servings

Recipe Note

Quick and easy to throw together. I created this salad for a summer picnic.

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