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Summer Kidney Bean Salad Recipe

Summer Kidney Bean Salad Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1 (15 oz) can kidney beans, drained and rinsed
1 (15.25 oz) can whole kernel corn, drained and rinsed
1 (10 oz) can diced tomatoes with green chili (such as rotel)
1 tbsp white vinegar
1 tbsp brown sugar
1/8 tsp ground cumin
1/2 tbsp dried onion flakes
salt and ground black pepper to taste

Directions:

Combine kidney beans, corn, and tomatoes in a salad bowl.
Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	18.5 Kcal (77 kJ)
Calories from fat	0.52 Kcal
		% Daily Value*
Total Fat	0.06g	0%
Sodium	10.96mg	0%
Potassium	39.71mg	1%
Total Carbs	4.06g	1%
Sugars	1.99g	8%
Dietary Fiber	0.56g	2%
Protein	0.61g	1%
Vitamin C	1.1mg	2%
Iron	0.1mg	1%
Calcium	6.4mg	1%

Amount Per 100 g
Calories	98.84 Kcal (414 kJ)
Calories from fat	2.75 Kcal
		% Daily Value*
Total Fat	0.31g	0%
Sodium	58.55mg	0%
Potassium	212.09mg	1%
Total Carbs	21.69g	1%
Sugars	10.64g	8%
Dietary Fiber	3g	2%
Protein	3.27g	1%
Vitamin C	6mg	2%
Iron	0.8mg	1%
Calcium	34mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.3

Points
0

PointsPlus

Good Points

fat free,
saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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