Kidney Bean and Corn Salad with Cider Lime Vinaigrette
Published
A fun summer salad to add to your next summer BBQ. This recipe takes 25 minutes to prepare.
Ingredients:
Salad
1 ¾ cup kidney beans, cooked
3 ears of fresh corn, approximately 1 ½ cups
¾ cup fresh red pepper, diced
½ cup red onion, diced
2 sprigs fresh cilantro
2 cloves fresh garlic, minced
Soak kidney beans overnight. Pressure cook beans for approximately 20-40 minutes in 6 cups of water. Drain beans and let cool until room temperature.
Remove husks from corn. Bring water in a pot to a boil. Place corn in boiling water. Turn off the heat. Remove corn after 4 minutes and let stand until corn returns to room temperature. Remove kernels from the corn cob using a chef’s knife. Combine cooked beans, corn kernels, red pepper, red onion, garlic, and cilantro in a large mixing bowl.
Prep time: 15-20 minutes
Vinaigrette
4 tablespoons raw apple cider vinegar
2 tablespoons unrefined extra virgin olive oil
1 tablespoon light brown sugar
1 tablespoon fresh lime juice
½ teaspoon sea salt
¼ teaspoon black pepper
Combine all ingredients in a mixing bowl. Whisk together until the mixture thickens slightly. Pour over kidney bean salad until all ingredients are well coated.
Prep time: 5 minutes
Serves: 4-6
Copyright 2008, Genevieve Sherrow, Original Recipe.
