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Miner's Corn And Kidney Bean Salad

Trusted.Chef's picture
Ingredients
  Red kidney beans 30 Ounce, drained (1 Can)
  Frozen corn 1 1⁄2 Cup (24 tbs), thawed
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Green pepper 1⁄2 Cup (8 tbs), chopped
  White wine vinegar 2⁄3 Cup (10.67 tbs)
  Water 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cayenne pepper 1⁄8 Teaspoon
  Celery seed 1 Teaspoon
Directions

MAKING
1) In a bowl, add the kidney beans, corn, chopped onion and green pepper.
Mix well and keep aside.
2) In a saucepan, add vinegar, water, sugar, red pepper. Let the mixture come to a boil.
3) Continue cooking for 1 more minute.
4) Take the saucepan off the flame and stir in the celery seeds.
5) Pour the red pepper dressing all over the beans and corn mixture. Toss lightly to mix.
6) Place the bowl in the refrigerator to chill for about 8 hours. Make sure to give the salad a stir in between to incorporate the flavors together.

SERVING
7) Serve the Miner's Kidney Beans Salad chilled, garnished with chopped parsley leaves.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Healthy
Servings: 
6

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