- 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
- 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.
05/04/2018
recipepes.com
Summer Kidney Bean Salad, recipe
PT15M
PT1H
5
455 calories
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