Kidney Bean and Corn Salad

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A great accompaniment to any B-B-Q and you probably have the ingredients right on hand. Leftovers keep well overnight-if it lasts that long.

Ingredients Nutrition

Directions

  1. Drain canned beans and set aside.
  2. Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
  3. Shake vigorously in a covered jar or blend well.
  4. Add green pepper and onion to dressing and set aside.
  5. Arrange beans in a shallow bowl and pour dressing over top.
  6. Cover; refrigerate no less than 1 hour to allow flavors to blend.
Most Helpful

5 5

Made this recipe almost as written, but did substitute a comparable amount of fresh green beans (though steamed) for those in a can! This all makes for a really great tasting salad, & one I'll be happy to make again in the future! Thanks for the keeper of a recipe! [Made & reviewed in Zaar Cookbook tag]

5 5

This was a little different from other bean and corn salads, because of the curry powder! I used homemade curry powder and loved the flavor! Thank you Julie!