Summer Kidney Bean Salad

Quick and easy to throw together. I created this salad for a summer picnic.

INGRIDIENT

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

DIRECTION

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 FACT

Per Serving: 135 calories; protein 6g; carbohydrates 28.5g; fat 1g; sodium 430.3mg.

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