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    You are in: Home / Recipes / Kidney Bean and Corn Salad Recipe
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    Kidney Bean and Corn Salad

    Kidney Bean and Corn Salad. Photo by Sharon123

    1/1 Photo of Kidney Bean and Corn Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Julie B's Hive's Note:

    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.

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    Units: US | Metric



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

    Ratings & Reviews:

    • on March 04, 2010


      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]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kidney Bean and Corn Salad

    Serving Size: 1 (325 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 376.7
    Calories from Fat 175
    Total Fat 19.4 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 813.9 mg
    Total Carbohydrate 42.4 g
    Dietary Fiber 11.6 g
    Sugars 3.4 g
    Protein 12.4 g

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