Kidney Bean Salad Recipe
A simple vegan kidney bean salad with protein that you can pair with just about any chicken or fish dish. It's a low carb side dish that you can throw together in no time with simple ingredients.
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Ingredients
- 1½ Tablespoons Olive Oil (or a non-fragrant oil)
- 2 Tablespoons Rice Vinegar (or apple cider vinegar)
- 1 Tablespoon Sugar (or equivalent of other sweetener)
- 1 15-ounce can Dark Red Kidney Beans
- 1 cup Canned Corn (can be frozen but must be cooked prior)
- ¼ cup Red Onion (packed)
- 1½ cups Cucumber (medium in size)
- 1½ cups Tomato (large in size)
Instructions
- Stir together the olive oil, rice vinegar and sugar in a small bowl and let it sit so the sugar can dissolve.
- Open the canned kidney beans and corn and thoroughly rinse them to remove all residue. Pour all the beans into a large bowl. Measure 1 cup of corn and pour it into the bowl.
- Thinly slice the red onion and add it to the bowl.
- Chop the cucumber and tomato into ½-inch thick cubes (a medium dice) and add them to the bowl.
- Pour the vinegar mixture over the salad and stir. Taste and add salt if desired. Serve in 1-cup portions.
Notes
See substitutions and notes below.
Equipment
Not necessary but this food chopper can tackle this in half the time and make all of your prep easier!
Large Bowl and Small Bowl
Measuring cups and spoons