Summer Kidney Bean Salad

1 Reviews

Prep: 15 min
Ready In: 1 hr 15 min

“Quick and easy to throw together. I created this salad for a summer picnic.” - by Lisa_P

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
1/8 teaspoon ground cumin
1/2 tablespoon dried onion flakes
salt and ground black pepper to taste

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Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
135 cal
7%

Carbs
28.5 g
9%

Based on a 2,000 calorie diet

Reviews (1)

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lutzflcat

Jan. 13, 2013

"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 spici..." See moreness a bit, but it does still have a kick (and that's fine with me). The Rotel that I had on hand was diced tomatoes with lime juice and cilantro, so that's what I used. This is a nice basic bean salad recipe, and I liked it, but I wasn't WOW'd by it, not that that's a bad thing."

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