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Kidney Bean and Corn Salad with Cider Lime Vinaigarette


Kidney beans and fresh corn have a sweet flavor and are good sources of protein. Paired with a cooling cider lime vinaigrette, this salsa inspired salad is great on a hot summer day.


1 3⁄4 cup
kidney beans, cooked
fresh corn ears, approx. 1 1/2 cups
3⁄4 cup
fresh red pepper, diced
1 cup
red onion, diced
4 tbsp
raw apple cider vinegar
2 sprig
fresh cilantro, chopped
2 clove
fresh garlic, minced
2 tbsp
unrefined extra-virgin olive oil
1 tbsp
maple syrup
2 tbsp
fresh lime juice
1⁄4 tsp
crushed black pepper
1 tsp
sea salt


Remove husks from corn. Bring water in a pot to boil. Place corn in boiling water. Turn off heat. Remove corn after 4 minutes, let stand until corn returns to room temperature. With chef’s knife, remove kernels from cob. Combine cooked beans, corn kernels, pepper, onion, garlic and cilantro in large mixing bowl. To make the vinaigrette, mix vinegar, olive oil, maple syrup, lime juice, salt and pepper Whisk together all ingredients in a mixing bowl until mixture thickens slightly. Combine with kidney bean salad until all ingredients are well coated.

Kidney Bean and Corn Salad with Cider Lime Vinaigarette
SourceOriginal Recipes Copyright 2009 by Genevieve Sherrow
Prep time
15 minutes
Cooking time
Total time
15 minutes