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Kidney Bean Salad

Bean Salad With Vegetables And Chili Vinaigrette

Kidney Bean Salad With Vegetables And Chili Vinaigrette is so easy and simple with kidney beans, cucumber, tomato and red pepper topped with a Chili Vinaigrette dressing.

Course Side Dish
Cuisine American
Keyword Bean Salad
Servings 4
Author Recipes Simple

Ingredients

1 can kidney beans (rinsed and drained)

1 cup fresh, canned or frozen corn

2 cups Cherry tomatoes, sliced in half

½ cucumber, diced

1 red bell pepper, chopped

2 tbsp. Olive oil

¼ cup Red wine vinegar

¼ tsp. Cumin

½ tsp. Chili powder

Instructions

Place the cherry tomatoes into a large mixing/serving bowl.

Add the chopped cucumber into the bowl with the tomatoes.

Pour in the chopped red bell pepper.

Mix in 1 cup of cooked corn either fresh, frozen or canned.

Add in one can of kidney beans to the bowl. Make sure that the beans have been thoroughly rinsed and drained.

Stir the ingredients together to combine well.

In a separate small bowl, combine the red wine vinegar, olive oil, chili powder and cumin. Mix the ingredients with a whisk until they are combined well.

Pour the chili vinaigrette over the bean salad mixture, and stir to combine.

Serve chilled.