Summer Kidney Bean Salad
This kidney bean and corn salad is quick and easy to throw together. I created the dish for a summer picnic.
Ingredients
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1 (15 ounce) can kidney beans, drained and rinsed
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1 (15.25 ounce) can whole kernel corn, drained and rinsed
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1 (10 ounce) can diced tomatoes with green chili (such as Rotel®)
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1 tablespoon white vinegar
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1 tablespoon brown sugar
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⅛ teaspoon ground cumin
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½ tablespoon dried onion flakes
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salt and ground black pepper to taste
Description
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Combine kidney beans, corn, and tomatoes in a salad bowl.
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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.
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Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.
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