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1 (15 ounce) can kidney beans, drained and rinsed
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1 (15.25 ounce) can whole kernel corn, drained and rinsed
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1 (10 ounce) can diced tomatoes with green chili (such as Rotel®)
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1 tablespoon white vinegar
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1 tablespoon brown sugar
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⅛ teaspoon ground cumin
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½ tablespoon dried onion flakes
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salt and ground black pepper to taste
Summer Kidney Bean Salad
This kidney bean and corn salad is quick and easy to throw together. I created the dish for a summer picnic.
Nutrition Information
189
Calories
12g
Carbohydrates
26g
Protein
342mg
Potassium
10g
Fiber
6g
Sugar
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