Corn and Kidney Bean Salad
This corn and kidney bean salad is super fresh and packed with veggies and nutrients! I love to make this for lunch or dinner, and the best part is you can use canned or frozen beans and corn and not taste the difference.
All you have to do is combine the ingredients together and mix. So simple, it takes maybe 10-15 minutes to put together. You can also customize with different herbs, add cheese, or even chicken or another protein. It’s vegetarian as is, but you could make it vegan by subbing the feta for a vegan option!
Find some of my other salad recipes here.
Ingredients
- 2 cups corn, fresh or frozen
- 1 can kidney beans
- 1 cup peas, fresh or frozen
- 1 cup tomatoes, diced
- 3 scallions, chopped
- 1/2 cup dill, chopped
- 1/2 cup feta, optional
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tbsp lemon juice
- 1 tsp dried oregano
Instructions
- If you are using frozen corn and peas, boil them in salted water for 5 minutes then drain the water and add to a bowl.
- Add the kidney beans, tomatoes, dill, scallions, optional feta, olive oil, salt, pepper, lemon juice, and oregano. Mix, adjust the seasoning, and enjoy!
Corn and Kidney Bean Salad
This corn and kidney bean salad is super fresh and packed with veggies and nutrients! I love to make this for lunch or dinner, and the best part is you can use canned or frozen beans and corn and not taste the difference.
Ingredients
- 2 cups corn fresh or frozen
- 1 can kidney beans drained
- 1 cup peas fresh or frozen
- 1 cup tomatoes diced
- 3 scallions chopped
- 1/2 cup dill finely chopped
- 1/2 cup feta optional
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tbsp lemon juice
- 1 tsp dried oregano
Instructions
- If you are using frozen corn and peas, boil them in salted water for 5 minutes then drain the water and add to a bowl.
- Add the kidney beans, tomatoes, dill, scallions, optional feta, olive oil, salt, pepper, lemon juice, and oregano. Mix, adjust the seasoning, and enjoy!