Corn & Kidney Bean Salad

Corn & Kidney Bean Salad

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Kimberly Diener

By
@kmd811

You can add as many vegetables as you want and add whatever kind of vetetables. You can use either dark or light red kidney beans and maybe mix in black beans. But you have to use canned kidney beans and canned kernal corn for they are already cooked. This is an old family favorite. Enjoy!

Rating:

★★★★★ 1 vote

Ingredients

  • 1 - 15oz can(s)
    kernel corn-drained
  • 1 - 15oz can(s)
    kidney beans, drained
  • 3
    green onions
  • 1-2
    carrots
  • 1/2
    stalk of celery
  • 2 Tbsp
    mayonnaise
  • ·
    salt and pepper to taste

How to Make Corn & Kidney Bean Salad

Step-by-Step

  1. Drain the kidney beans and the corn. I put the kidney beans in the colander first than pour the corn over the kidney beans, don't rinse them.
    Cut the roots off the green onions and chop the green onions even the green stalks if they look good. Dice the carrots and celery.
  2. Add all this to a bowl and add the mayonnaise and salt and pepper. You might have to add more mayonnaise but stir it all in first for it will get watery as it sits thats why you don't want to add a lot of mayonnaise.

Printable Recipe Card

About Corn & Kidney Bean Salad

Course/Dish: Other Salads
Other Tag: Quick & Easy



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