Corn & Kidney Bean Salad
Summary
| Yield | |
|---|---|
| Source | June CAP Flyer, Christopher Ryding |
| Prep time | 1 hour |
| Recipes | Appetizers |
Description
Picnic perfect with your favorite grilled foods.
Ingredients
| 2⁄3 | Cup | apple cider vinegar |
| 3 | Tablespoon | honey |
| 1⁄2 | Teaspoon | salt |
| 1⁄2 | Teaspoon | black pepper |
| 16 | Ounce | corn (canned or frozen) |
| 16 | Ounce | kidney beans (canned) |
| 1⁄2 | Cup | red onion (diced) |
| 1⁄4 | Cup | bell pepper, red (diced) |
| 1⁄4 | Cup | cilantro (fresh, chopped) |
| 2 | Teaspoon | garlic (fresh, minced) |
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
Export to:- Printer-friendly version
- Plain Text
