![](https://cdn.statically.io/img/www.allrecipes.com/thmb/nzAYUt4wK3FaDbC9avw47B84Cfs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/954599-1ff6cb4361484cf1a207d7ffd3aae9fe.jpg)
Ingredients
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1 (15 ounce) can kidney beans, drained and rinsed
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1 (15.25 ounce) can whole kernel corn, drained and rinsed
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1 (10 ounce) can diced tomatoes with green chili (such as Rotel®)
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1 tablespoon white vinegar
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1 tablespoon brown sugar
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⅛ teaspoon ground cumin
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½ tablespoon dried onion flakes
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salt and ground black pepper to taste
Directions
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Combine kidney beans, corn, and tomatoes in a salad bowl.
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Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
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Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.
Nutrition Facts (per serving)
135 | Calories |
1g | Fat |
29g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 135 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 430mg | 19% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 6g | 22% |
Total Sugars 6g | |
Protein 6g | 12% |
Vitamin C 5mg | 6% |
Calcium 43mg | 3% |
Iron 2mg | 11% |
Potassium 192mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.