Corn and Kidney Bean Salad

Name: Corn and Kidney Bean Salad
Total time: PT40M2H10M
Yield: 4
Ingredients: 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

By:

Co+op

Recipe Information

Total Time:

40 minutes to 2 hours; 10 minutes active

Servings:

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

Rinse and drain the kidney beans and corn (if canned).
In a small bowl, whisk together the honey and apple cider vinegar. Add garlic, cilantro, salt and pepper, and mix well.
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.