Corn & Kidney Bean Salad

June CAP Flyer, Christopher Ryding

Picnic perfect with your favorite grilled foods.

Prep Time

60 minutes

Cook Time

30 minutes


4 Servings


2⁄3 cup apple cider vinegar
3 tablespoons honey
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper, ground
16 ounces corn
15 ounces beans, kidney (dry, soaked overnight and cooked)
1⁄2 cup onion, red
1⁄4 cup bell pepper, red (chopped)
1⁄4 cup cilantro (chopped)
2 teaspoons garlic (minced)


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.