Summer Bean Salad II Recipe

Summer Bean Salad II Recipe

  • 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 (optional)
  • 1 tablespoon olive oil, or as needed
  • salt to taste
  • ground black pepper to taste
  • 1/3 cup thinly sliced fresh basil
  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.
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