Summer Kidney Bean Salad

Ingredients

• 1 tablespoon brown sugar 
• 15 ounce kidney beans drained and rinsed canned
• 10 ounce canned tomatoes diced with green chili such as rotel® canned
• 0.5 tablespoon onion flakes dried
• 0.1 teaspoon ground cumin 
• 6 servings salt and ground pepper black to taste
• 1 tablespoon vinegar white
• 15.3 ounce kernel corn whole drained and rinsed canned

Equipment

• bowl
• whisk

Directions

1. Combine kidney beans, corn, and tomatoes in a salad bowl.
2. Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture.
3. Mix until brown sugar has dissolved.
4. Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.