Summer Kidney Bean Salad


This kidney bean and corn salad is quick and easy to throw together. I created the dish for a summer picnic.

Prep Time:
15 mins
Additional Time:
1 hrs
Total Time:
1 hrs 15 mins


  • 1 (15 ounce) can kidney beans, drained and rinsed

  • 1 (15.25 ounce) can whole kernel corn, drained and rinsed

  • 1 (10 ounce) can diced tomatoes with green chili (such as Rotel®)

  • 1 tablespoon white vinegar

  • 1 tablespoon brown sugar

  • teaspoon ground cumin

  • ½ tablespoon dried onion flakes

  • salt and ground black pepper to taste


  1. Combine kidney beans, corn, and tomatoes in a salad bowl.

  2. Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.

  3. Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

Nutrition Facts (per serving)

135 Calories
1g Fat
29g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 135
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 430mg 19%
Total Carbohydrate 29g 10%
Dietary Fiber 6g 22%
Total Sugars 6g
Protein 6g
Vitamin C 5mg 26%
Calcium 43mg 3%
Iron 2mg 11%
Potassium 192mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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