KIDNEY BEAN & CORN SALAD

By porklion

Ingredients

• 16 ounces corn kernels, fresh, canned, or frozen 16 ounces kidney beans, canned
• 1/2 cup red onion, diced
• 1/4 cup red bell pepper, diced
• 2/3 cup apple cider vinegar
• 3 tablespoons honey
• 1/4 cup fresh cilantro (or parsley), chopped
• 2 teaspoons garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lime, cut into wedges

Preparation

Step 1

1 lime, cut into wedges

In a small bowl, whisk together the honey and apple cider vinegar. Add garlic, cilantro, salt and pepper, and mix well.

In a large bowl, combine the corn, kidney beans, and red onions. Toss with dressing and let sit 30 minutes to 2 hours at room temperature. Garnish with fresh lime wedges.