Recipe

Corn and Kidney Bean Salad

By: 

Co+op

Recipe Information

Total Time: 

40 minutes to 2 hours; 10 minutes active

Servings: 

4

This side salad is perfect any time of the year and goes well with your favorite grilled foods.

Ingredients

  • 16 ounces corn kernels, fresh, canned, or frozen
  • 16 ounces kidney beans, canned (or combination of beans)
  • 1/2 cup red onion, diced
  • 1/4 cup red bell pepper, diced
  • 2/3 cup apple cider vinegar
  • 3 tablespoons honey
  • 1/4 cup fresh cilantro (or parsley), chopped
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lime, cut into wedges

Preparation

  1. Rinse and drain the kidney beans and corn (if canned).
  2. In a small bowl, whisk together the honey and apple cider vinegar. Add garlic, cilantro, salt and pepper, and mix well.
  3. In a large bowl, combine the corn, kidney beans, and red onions. Toss with dressing and let sit 30 minutes to 2 hours at room temperature. Garnish with fresh lime wedges.

Nutritional Information

561 calories, 2 g. fat, 0 mg. cholesterol, 334 mg. sodium, 112 g. carbohydrate, 32 g. fiber, 31 g. protein

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