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
-
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
Description
-
Combine kidney beans, corn, and tomatoes in a salad bowl.
-
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.
-
Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.
Related Recipes
Cold Lentil Salad
This lentil salad is very simple and yet very tasty. It is perfect for picnics and summer gatherings...
Mediterranean Couscous Salad
A fresh and light Mediterranean salad, perfect on its own or as a side dish to serve with chicken an...
Waldorf Salad
This Waldorf salad with crisp chunks of apple, celery, and nuts is crunchy, sweet, and delicious. Sw...