KIDNEY BEAN AND CORN SALAD
A great accompaniment to any B-B-Q and you probably have the ingredients right on hand. Leftovers keep well overnight-if it lasts that long.
Provided by Julie Bs Hive
Categories Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain canned beans and set aside.
- Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
- Shake vigorously in a covered jar or blend well.
- Add green pepper and onion to dressing and set aside.
- Arrange beans in a shallow bowl and pour dressing over top.
- Cover; refrigerate no less than 1 hour to allow flavors to blend.
Nutrition Facts : Calories 376.7, Fat 19.4, SaturatedFat 2.5, Sodium 814, Carbohydrate 42.4, Fiber 11.6, Sugar 3.5, Protein 12.5
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Tanvir Jutt
[email protected]I love the combination of kidney beans, corn, and avocado in this salad. It's a healthy and delicious way to enjoy these summer staples.
M.S.K music label
[email protected]This salad is so refreshing and flavorful. It's the perfect side dish for any summer gathering.
Nawaraj Khadka
[email protected]I've made this salad several times and it's always a success.
Salik Khawaja
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Md Sharifb
[email protected]I love the addition of avocado to this salad. It makes it so creamy and delicious.
MD MUSTAM
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
sky Jahed
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures.
Faith Bassey
[email protected]This salad is a great way to use up leftover kidney beans and corn. It's also a healthy and refreshing side dish that's perfect for summer.