Summer Kidney Bean Salad

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

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 135 Calories

Ingredients

• 1 tablespoon brown sugar
• 1 tablespoon white vinegar
• salt and ground black pepper to taste
• 1 (15 ounce) can kidney beans, drained and rinsed
• ⅛ teaspoon ground cumin
• 1 (15.25 ounce) can whole kernel corn, drained and rinsed
• 1 (10 ounce) can diced tomatoes with green chili (such as Rotel®)
• ½ tablespoon dried onion flakes

Recipe Instructions

Step 1

Combine kidney beans, corn, and tomatoes in a salad bowl.

Step 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.

Step 3

Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.