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
- 1 , 15.25 ounce
- 1 , 10 ounce
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 0.13 teaspoons ground cumin
- 0.5 tablespoons dried onion flakes
- salt and ground black pepper to taste
Instructions
-
1
Combine kidney beans, corn, and tomatoes in a salad bowl.
-
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.
-
3
Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.
Nutrition Facts
Per serving
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