Yummy Kidney Bean Salad From the Pantry
Yummy Kidney Bean Salad From the Pantry proves you don't have to have fresh veggies to make a nutritious meal. This salad is excellent as a side dish, straight up as the main course, or even stuffed in a pita.
Ingredients
- 1 15 oz can kidney beans drained and rinsed
- ⅔ cup frozen peas 90g
- ⅔ cup frozen corn 93g
- 1 tablespoon honey 21g
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- ¼ teaspoon kosher salt
- 1 teaspoon dehydrated minced onion
- 1 teaspoon dried parsley
Instructions
- Put all the ingredients in a bowl.1 15 oz can kidney beans, ⅔ cup frozen peas, ⅔ cup frozen corn, 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1 tablespoon lime juice, ¼ teaspoon kosher salt, 1 teaspoon dehydrated minced onion, 1 teaspoon dried parsley
- Give everything a good toss and let it sit at room temperature for 10 minutes.
- Enjoy!
Notes
- Be sure not to add the honey on top of the frozen veggies. It gets super thick and hard to mix.
- I ate it straight up, but it could easily be added to a bed of baby spinach, stuffed in a pita or wrapped in a tortilla. I can’t wait to have the second serving at lunch today!
Nutrition
Serving: 1/2 of the recipeCalories: 230kcalCarbohydrates: 45gProtein: 11gFat: 2gFiber: 8gSugar: 17g
Tried this recipe?Let us know how it was!