Summer Kidney Bean Salad

Summer Kidney Bean Salad

1 Review 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 15 m
Lisa_P
Recipe by  Lisa_P

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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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Review (1)

Rate This Recipe
lutzflcat
4

lutzflcat

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 spiciness 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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Kidney Bean Salad

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