How to Make Summer Kidney Bean Salad - A Step-by-Step Guide

With the hot summer months fast approaching, it's the perfect time to start thinking about fresh and light meals that are not only delicious but also nutritious. One dish that fits the bill perfectly is the Summer Kidney Bean Salad. This refreshing and hearty salad is the ultimate summer side dish, perfect for cookouts, picnics, or as a light lunch option.

This Summer Kidney Bean Salad recipe is packed with protein, fiber, and an array of delicious flavors that will keep you coming ba...

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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
  • ⅛ teaspoon ground cumin
  • ½ tablespoon dried onion flakes
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 6

  • 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

    135 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 430mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 6g
    • Total Sugars: 6g
    • Protein: 6g
    • Vitamin C: 5mg
    • Calcium: 43mg
    • Iron: 2mg
    • Potassium: 192mg