Corn & Kidney Bean Salad
June CAP Flyer, Christopher Ryding
Picnic perfect with your favorite grilled foods.
Prep Time
60 minutes
Cook Time
30 minutes
Yield
4 Servings
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.