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!