Summer Kidney Bean Salad

Summer Kidney Bean Salad

3
Lisa_P 0

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

Ingredients

1 h 15 m servings 135 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  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.
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Reviews

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  1. 4 Ratings

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I didn't find this recipe that different from many other Mexican bean salads that I've had. This one does have kidney beans instead of the traditional black beans, and the brown sugar tames the...

I loved the sound of this recipe however try not to use sugar and canned items where possible, so I substituted an equivalent of 1 Tbsp of Stevia for the brown sugar, one finely diced ripe tomat...

with only beans and corn in the cabinets to work with I thought to give this a try. It was simple. And pretty good. All I used was a little more vinegar and sugar. I substituted the bro...