Recipe by Lisa_P
"Quick and easy to throw together. I created this salad for a summer picnic."
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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®)
dried onion flakes
salt and ground black pepper to taste
I didn't find this recipe that different from many other Mexican bean salads that I've had. This one does have kidney beans instead of the traditional black beans, and the brown sugar tames the spiciness a bit, but it does still have a kick (and that's fine with me). The Rotel that I had on hand was diced tomatoes with lime juice and cilantro, so that's what I used. This is a nice basic bean salad recipe, and I liked it, but I wasn't WOW'd by it, not that that's a bad thing.
I loved the sound of this recipe however try not to use sugar and canned items where possible, so I substituted an equivalent of 1 Tbsp of Stevia for the brown sugar, one finely diced ripe tomato for the canned tomatoes and 2 finely sliced green onions for the onion flakes and fresh cooked corn sliced from the cob. A bit more work but once it was all mixed, it was simply delicious!! Bravo on a nice, easy and tasty recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Kidney Bean Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 9
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