Summer Kidney Bean Salad

ingredients

• servings: 6
• 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
• 1/8 teaspoon ground cumin
• 1/2 tablespoon dried onion flakes
• salt and ground black pepper to taste

recipe

preparation time: 15 mins ready time: 1 hr 15 mins


• 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.