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Summer Kidney Bean Salad Recipe

Recipe by: Lisa_P

"Quick and easy to throw together. I created this salad for a summer picnic."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In1 h 15 m
  • 1Combine kidney beans, corn, and tomatoes in a salad bowl.
  • 2Whisk 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.
  • 3Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.
Ingredients
  • 6 servings
  • 135 cals
  • 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
  • 1/8 teaspoon ground cumin
  • 1/2 tablespoon dried onion flakes
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    135
    7%
  • Fat:
    1
    2%
  • Carbs:
    28.5
    9%
  • Protein:
    6
    12%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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