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.
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.