Summer Bean Salad


1 (15 ounce) can light red kidney beans, drained and rinsed

1 cup fresh corn kernels

1 small onion, diced

1 cup cherry tomato halves

2 tablespoons lime juice

1 teaspoon lemon zest (optional)

1 tablespoon olive oil, or as needed

salt to taste

ground black pepper to taste

1/3 cup thinly sliced fresh basil


In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.


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