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Summer Kidney Bean Salad
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Prep Time:
15 minutes
15 minutes
Total Time:
75 minutes
75 minutes
Whip up a vibrant kidney bean and corn salad in no time for your next 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
- 0.125 teaspoon ground cumin
- 0.5 tablespoon dried onion flakes
Instructions:
- Mix kidney beans, corn, and tomatoes in a vibrant salad bowl.
- In a separate bowl, combine vinegar, brown sugar, cumin, onion flakes, salt, and black pepper. Add some liquid from the kidney bean mixture if necessary for more moisture. Stir until the brown sugar is fully dissolved.
- Drizzle the dressing over the bean mixture and gently mix together. Chill in the refrigerator for at least 1 hour.
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