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Kidney Beans Salad

A simple kidney beans salad recipe with baby corn
Course Appetizer
Cuisine American
Keyword How to use canned kidney beans, kidney beans for picnics, kidney beans salad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Author Rini Desarin

Ingredients

  • 1 Tbsp Vegetable Oil
  • ¼ Red Onions Cut into cube shapes
  • 1 Jalapeno Adjust to your taste
  • 15 oz Baby Corn 1 can
  • 31 oz Dark Red Kidney Beans 2 cans
  • 2 Tbsp Water Optional
  • 1.5 Tbsp Dijon Mustard
  • ¼ tsp Salt Optional, chopped
  • 1 tsp Apple Cider Vinegar Sub with lemon juice

Instructions

  • Heat a medium pan for 30 seconds
  • Add the oil and heat for 30 more seconds on medium heat
  • Add the onions and jalapeno
  • Cook until the onions have softened (about 3 minutes)
  • Add the baby corn and cook for about 3 minutes
  • Add the red kidney beans and water
  • Add the Dijon mustard, salt and apple cider vinegar
  • Give it a final stir, making sure all ingredients are mixed well
  • Let them cool before serving

Notes

If you are taking it to picnic or elsewhere, wait for them to cool.  Transfer to a glass bowl with a lid.  Its the best way to transport them.