Summer Kidney Bean Salad

Summer Kidney Bean Salad

This summer kidney bean and corn salad is quick and easy to prepare and perfect for a picnic.

Rated 4 from 9 votes

Prep Time

15M

Total Time

1H15M

Servings

6 servings

What You Need

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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Instructions

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.

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