Ingredients and Weight:
- 1 pound cooked kidney beans, drained and rinsed
- 1 cup fresh corn, kernels cut off the cob
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cucumber, peeled, seeded, and diced
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
30 minutes
Cooking Time:
None
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, combine the kidney beans, corn, bell peppers, cucumber, red onion, and cilantro.
- In a separate bowl, whisk together the olive oil, vinegar, honey, cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
- Let the salad marinate in the refrigerator for at least 30 minutes before serving.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 350mg
- Carbohydrates: 35g
- Dietary Fiber: 10g
- Sugar: 15g
- Protein: 10g
Dish Characteristics:
- Colorful and vibrant
- Fresh and flavorful
- Hearty and satisfying
- Perfect for summer gatherings or potlucks
User Comments:
- "This salad is so refreshing and delicious! I love the combination of kidney beans, corn, and vegetables."
- "This is a great salad to make ahead of time. It tastes even better after it marinates for a while."
- "I added a bit of grilled chicken to this salad for extra protein. It was perfect for a light lunch."
Special Precautions and Tips:
- To save time, you can use canned kidney beans instead of cooking them from scratch. Just be sure to drain and rinse them before using.
- If you don't have fresh corn on hand, you can use frozen or canned corn instead.
- This salad is best served chilled. Let it stand at room temperature for about 30 minutes before serving to allow the flavors to blend.
