Recipe by Anna E.
"Enjoy the fresh flavors of summer's best in every bite of this easy, colorful salad!"
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1 (15 ounce) can
light red kidney beans, drained and rinsed
fresh corn kernels
cherry tomato halves
olive oil, or as needed
salt to taste
ground black pepper to taste
thinly sliced fresh basil
Delicious! I used white kidney beans instead and it was just as good! Sure to be a crowd pleaser.
Once again out of consideration for Hubs' sensitive innards, I switched celery for the corn. Normally I rate recipes higher than he does but on this occasion that was reversed. He found this a lot more palatable than I did. As for me, I didn't think it all that enhanced from the regular ol' can of beans. Also, I didn't care for the lime juice here and would have preferred lemon. Extra vegetables would have been nice for flavor and interest as well as some seasoning - fresh herbs maybe, garlic salt or fresh garlic. An okay starting point, but that's about it, at least for me.
Wasn't crazy about it the 1st day but the 2nd day I got hooked and ate the entire thing in 2 sittings!
Delicious! I have been using allrecipes.com for years, and this is only the third recipe I have rated 5 stars. This is unbelievably good considering the simple ingredients. The fresh lime juice and basil are key. I used fresh corn, cherry tomatoes, and basil from my garden. What a wonderful way to use up summer garden bounty. I made it once with fresh chives from my garden instead of onion, and it was wonderful.
I used white cannellini beans, an 11oz can of summer sweet corn, dried basil and left out the lemon zest. Quick prep (I did let it steep overnight). Very refreshing, healthy side dish.
Very good and refreshing! I used black beans and corn, lime juice with a dash of red wine vinegar, S&P, and some oregano flakes.
Very good and beautiful too. I loved the lime in this. I used pinto beans because I dislike kidney beans (I bet the white would be good though). I used a garlic clove instead of an onion. Also just needed 1/2 TBS. of oil.
Really healthy and fresh. I used a can of black beans and a can of small white beans and about 1c of leftover steamed edamame. Used 2 ears of leftover corn cut off the cob, and used the zest and juice of a lime with the olive oil. I also used red onion as my onion of choice. Very light and refreshing salad....travels well and did not need to worry about a mayo based salad on a hot day. Will make again. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Bean Salad II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 26
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