Summer Bean Salad II

Enjoy the fresh flavors of summer’s best in every bite of this easy, colorful salad!

Original recipe makes 6 servings


1 (15 ounce) can light red kidney beans, drained and rinsed
1 cup fresh corn kernels
1 small onion, diced
1 cup cherry tomato halves
2 tablespoons lime juice
1 teaspoon lemon zest
1 tablespoon olive oil, or as needed
salt to taste
ground black pepper to taste
1/3 cup thinly sliced fresh basil

  • PREP

    15 mins


    15 mins


  1. In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.


Calories: 113 kcal
Carbohydrates: 18.7 g
Cholesterol: 0 mg
Fat: 2.9 g
Fiber: 5.1 g
Protein: 5 g
Sodium: 252 mg