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Red Bean Salad

Red Bean Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 (15 oz) cans red kidney beans, drained and rinsed
  • 1 cup fresh or thawed frozen corn kernels
  • 1 red bell pepper, diced
  • 1/2 small red onion, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 jalapeño, minced (optional)

Method
 

  1. Whisk the olive oil, lime juice, cumin, salt, and pepper in a small bowl.
  2. In a large bowl, combine the kidney beans, corn, bell pepper, red onion, and cilantro. Add the jalapeño if using.
  3. Pour the dressing over the bean mixture and toss gently to coat. Serve right away or let it sit for 10 minutes.

Notes

This salad tastes its best after a short rest, so it is perfect for making ahead. If you want to prep it the night before, just hold back the cilantro and stir it in right before serving to keep it bright.