Corn & Kidney Bean Salad
Summary
| Yield | |
|---|---|
| Source | June CAP Flyer, Christopher Ryding |
| Prep Time | 1 hour |
| Recipes | Appetizer |
Description
Picnic perfect with your favorite grilled foods.
Ingredients
- 16 oz corn kernals, canned or frozen
- 16 oz kidney beans, canned
- 1⁄2 c red onion, diced
- 1⁄4 c red bell pepper, diced
- 2⁄3 c apple cider vinegar
- 3 T honey
- 1⁄4 c fresh cilantro, chopped
- 2 t fresh garlic, minced
- 1⁄2 t salt
- 1⁄2 t black pepper
Instructions
Rinse and drain the corn and kidney beans. In a bowl, whisk together the honey and cider vinegar using a fork. Add the garlic, cilantro, salt and pepper and mix well. Add the corn, kidney beans and red onions and mix well. Let the veggies marinate 30 minutes to 2 hours; then serve at room temperature. Garnish with fresh lime wedges.
Notes
City Market Store Hours:
7 Days a week 7AM - 11PM
Check the Market Cafe Menu!
Fresh Food Drive on September 11
On September 11, the Co-op will host a Produce for the People fresh food drive from 10:00 a.m. - 1:00 p.m. Donations will benefit the Chittenden Emergency Food Shelf. Share your extra produce and help the community eat local!
