Corn & Kidney Bean Salad

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A very light, refreshing yet tasty salad, it's also very easy to make. It can be served right away or let marinate in the frige for overnight, it tastes even better next day.

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Ingredients

Metric

Amount	Measure	Ingredient	Features
Salad
16	ounces	red kidney beans drained and rinsed
2	cups	corn
1	each	green bell peppers diced
1	each	sweet red bell peppers diced
1	each	celery diced
½	cup	scallions, spring or green onions including some green tops
Dressing
¼	cup	white wine vinegar
1	teaspoon	lemon juice
2	cloves	garlic minced
½	teaspoon	sugar
1	x	salt and black pepper to taste	*

Ingredients

U.S.

Amount	Measure	Ingredient	Features
Salad
462.4	ml/g	red kidney beans drained and rinsed
473	ml	corn
1	each	green bell peppers diced
1	each	sweet red bell peppers diced
1	each	celery diced
118	ml	scallions, spring or green onions including some green tops
Dressing
59	ml	white wine vinegar
5	ml	lemon juice
2	cloves	garlic minced
2.5	ml	sugar
1	x	salt and black pepper to taste	*

* not incl. in nutrient facts