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Corn and Kidney Bean Salad

5 from 2 votes
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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Dinner, Lunch, Salad
Ingredients Method

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

Method
 

  1. 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.
  2. Add the kidney beans, tomatoes, dill, scallions, optional feta, olive oil, salt, pepper, lemon juice, and oregano. Mix, adjust the seasoning, and enjoy!