Kidney Bean and Corn Salad
A vibrant, protein-packed salad with kidney beans, sweet corn, and zesty lime dressing—perfect for a light lunch or side dish. This american-inspired salads (vegetarian) ready in about 15 minutes pairs thawed frozen corn corn, halved cherry tomatoes, finely chopped red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed kidney beans
- 1 cup, thawed frozen corn corn
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely chopped red onion
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp dried oregano
- to taste salt
- to taste pepper
- 2 cups (optional) mixed greens
Instructions
- Step 1: In a large bowl, combine drained kidney beans, thawed corn, halved cherry tomatoes, and finely chopped red onion.
- Step 2: In a small bowl, whisk together lime juice, olive oil, honey, and dried oregano until emulsified. Season with salt and pepper to taste.
- Step 3: Pour dressing over bean mixture and toss gently to coat. Let sit 10 minutes for flavors to meld.
- Step 4: Serve chilled over mixed greens, if using. Garnish with extra herbs if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kidney Bean and Corn Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kidney Bean and Corn Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thawed frozen corn corn from drying out.
Can I substitute ingredients in Kidney Bean and Corn Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kidney Bean and Corn Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Kidney Bean and Corn Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty but a bit bland for my taste.
- ★★★★☆
My family devoured this at the picnic. Easy to make!
- ★★☆☆☆
Overcooked and bland. Not tasty at all.
