Summer Kidney Bean Salad Recipe

Summer Kidney Bean Salad Recipe

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  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4 1x


Looking for a light summer salad that makes the perfect meal on a hot day? Light and refreshing, this Summer Kidney Bean Salad Recipe makes a great meal or side dish.



  • 1 can Kidney beans (washed and drained)
  • 1 c. Fresh, canned or frozen corn
  • 2 c. Cherry tomatoes sliced in half
  • ½ Cucumber cut into pieces
  • 1 Red bell pepper chopped
  • 2 tbsp. Olive oil
  • ¼ c. Red wine vinegar
  • ¼ tsp. Cumin
  • ½ tsp. Chili powder


  1. Place the cherry tomatoes into a large mixing/serving bowl.
  2. Add the chopped cucumber into the bowl with the tomatoes.
  3. Pour in the chopped red bell pepper.
  4. Mix in 1 cup of cooked corn either fresh, frozen or canned.
  5. Add in one can of kidney beans to the bowl. Make sure that the beans have been thoroughly rinsed and drained.
  6. Stir the ingredients together to combine well.
  7. In a separate small bowl, combine the red wine vinegar, olive oil, chili powder and cumin. Mix the ingredients with a whisk until they are combined well.
  8. Pour the chili vinaigrette over the bean salad mixture, and stir to combine.
  9. Serve chilled.

  • Category: salad
  • Method: no cook
  • Cuisine: mexican

Keywords: kidney bean salad