Kidney Bean Succotash
In summer, any excuse to use sweet corn is welcome. In New England, fresh cranberry beans are in the market in June and July, and they are delicious in this complete-protein salad.
Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 16 oz. frozen corn
- 2 cans (16 oz.) red kidney beans, drained and rinsed
- 1⁄2 cup diced red onion
- 1⁄4 cup red wine vinegar
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup chopped parsley
- 1 tsp. salt
- 1⁄2 tsp. ground black pepper
- Toss corn with beans, vinegar, oil, and parsley; season with salt and pepper.