Corn and Kidney Bean Salad


16oz corn kernels (fresh, canned or frozen)

16oz kidney beans (canned)
1/2 cup red onion, diced
1/4 cup red, yellow and green bell pepper, diced
2/3 cup apple cider vinegar
3 tbsp honey
1/4 cup fresh cilantro (or parsley), chopped
2 tsp garlic, minced
1 tbsp 
Pimento Hill Mango Chutney
1/2 tsp Pimento Hill Pepper Sauce
1 lime, cut into wedges

Preparation Directions

  1. Rinse and drain kidney beans and corn.
  2. In a small bowl, make the dressing by whisking together the honey, peper sauce, mango chutney and apple cider vinegar. Add garlic, cilantro, salt and peppers and mix well.
  3. In a large bowl, combine the corn, kidney beans and red onions. Toss with the dressing and let it sit for 30 minutes to 2 hours at room temperature.

Garnish with fresh lime wedges and serve.

Newer Post