Corn & Kidney Bean Salad
Summary
| Yield | |
|---|---|
| Source | June CAP Flyer, Christopher Ryding |
| Prep time | 1 hour |
| Cooking time | 30 minutes |
| Total time | 1 hour, 30 minutes |
Description
Picnic perfect with your favorite grilled foods.
Ingredients
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)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
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