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


  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

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]

Sydney Mike March 04, 2010

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!

Sharon123 January 03, 2009

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