Monday, May 23, 2011

Kidney Bean and Corn Salad Recipe

This spicy salad is wonderful—full of structure and spice. Great for the coming warm months—warmth will come. Use this salad as a side dish to some grilled fish or by itself for lunch. Feel free to taste-test as you put the dressing together to make it how you like it. The recipe is portioned to be mildly spicy. Add more chili powder or more hot sauce to suit your desires.

Using frozen corn helps to pre-chill the salad so you can serve it more quickly. When corn is available fresh, clean the corn and then slice off the kernels. Nothing more yummy than fresh corn off the cob. Refrigerate, if desired, before serving.

Kidney Bean and Corn Salad

From Chris Pedersen
Yield 4 servings

Category Salad
Cuisine Healthy, Vegan

1 can, 14 oz kidney beans, rinsed and drained
2 cups frozen corn (or fresh when available)
1 small red bell pepper, chopped
1/2 red onion, chopped
1 green onion, thinly sliced
1 Tbsp chopped cilantro
1 1/2 Tbsp olive oil
1 lime, juiced
1/2 - 1 tsp hot sauce (e.g., Tabasco sauce, or Sriracha Hot Chili Sauce)
1/2 Tbsp apple cider vinegar
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1/8 cayenne pepper
salt and pepper

1. Combine beans, corn, red pepper, onions and cilantro in a bowl.
2. Whisk oil, lime juice, hot sauce, vinegar and spices in a small bowl.
3. Pour dressing over bean/corn mixture and toss.
4. The corn provides a quick chill for this side salad as it defrosts. Serve in 15 minutes.

Enjoy this salad and let me know how you like it.

What's your favorite salad with corn and beans? Scroll down and leave a comment.


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