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This kidney bean and corn salad is quick and easy to throw together. I created the dish for a summer 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
- 1 tablespoon brown sugar
- 1/8 teaspoon ground cumin
- ½ tablespoon dried onion flakes
- salt and ground black pepper to taste
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 135 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium430mg | 19% |
| Total Carbohydrate29g | 10% |
| Dietary Fiber6g | 22% |
| Total Sugars6g | |
| Protein6g | |
| Vitamin C5mg | 26% |
| Calcium43mg | 3% |
| Iron2mg | 11% |
| Potassium192mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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