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.
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
- ★★★★☆
My family devoured this at the picnic. Easy to make!
- ★★★★☆
Tasty but a bit bland for my taste.
- ★★☆☆☆
Overcooked and bland. Not tasty at all.
