Summer Bean Salad II

Updated on August 4, 2022

• 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

• ⅓ 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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Nutrition Facts (per serving)

113Calories3g Fat19g Carbs5g Protein

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Nutrition FactsServings Per Recipe6Calories113% Daily Value *Total Fat3g4%Saturated Fat0g2%Sodium188mg8%Total Carbohydrate19g7%Dietary Fiber5g18%Total Sugars3gProtein5gVitamin C11mg53%Calcium28mg2%Iron1mg7%Potassium336mg7%

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