Corn And Kidney Bean Salad
A vibrant and flavorful salad combining kidney beans, corn, and fresh vegetables, dressed in a tangy vinegar mixture. Perfect for potlucks and summer gatherings.
Ingredients
Instructions
- Combine beans, corn, onion, and green pepper in a large bowl. Toss well; set aside.
- Bring vinegar, water, sugar, and red pepper to a boil in a small pan (do not use aluminum). Cook for 1 minute.
- Remove from heat and stir in celery seed. Pour over the bean mixture and toss gently.
- Cover and refrigerate for 8 hours, stirring occasionally.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like cilantro or parsley into the salad. If you don't have white wine vinegar, apple cider vinegar can be a great substitute. Adjust the sugar to taste, especially if the corn is already sweet. For a heartier version, add diced avocado or cooked quinoa. This salad can also be made vegan by ensuring all ingredients meet those standards.
Serving Suggestions
Serve the salad as a refreshing side dish at barbecues or picnics, pairing it with grilled meats or plant-based proteins for a balanced meal. It also complements dishes like Net'S Turkey Seasoning or can be enjoyed on its own as a light lunch. Garnish with lime wedges for an extra zing and a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, enhancing the taste. If you want to serve it warm, gently heat it on the stove over low heat, stirring occasionally to avoid burning. However, this salad is best enjoyed chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Kidney Bean Salad contains roughly 83 calories, with 3g protein, 16g carbohydrates, and 2g fat. It is an excellent source of vitamin C (63% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, frozen corn can be used as a substitute for canned corn. Just thaw and drain it before adding it to the salad. This will give you a fresher taste and maintain the crunchiness of the corn.
How can I make this salad spicier?
To add more heat, increase the amount of ground red pepper or add diced jalapeños to the mix. You could also drizzle some hot sauce over the salad just before serving for an extra kick of spice.
Is this salad suitable for meal prep?
Absolutely! This salad is perfect for meal prep as it keeps well in the refrigerator. Just make sure to stir it occasionally, and consider adding any delicate ingredients like avocado just before serving to prevent browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).