Quick and easy to throw together. I created this salad for a summer picnic.
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.
Per Serving: 135 calories; protein 6g; carbohydrates 28.5g; fat 1g; sodium 430.3mg.