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kidney bean and corn salad

Kidney Bean and Corn Salad

Kidney bean and corn salad is a tasty and healthy snack to binge anytime. 

Course evening snacks, lunch ideas, midday snack
Keyword healthy eating, kidney bean and corn salad, salads
Prep Time 8 hours
Cook Time 1 hour
Total Time 9 hours
Servings 6 people
Author Jayashree


  • 1 cup kidney beans
  • 1 cup sweet corn kernels
  • 1 onion
  • 2 cucumber

For the dressing

  • 1 teaspoon mustard powder
  • 1/2 teaspoon pepper powder
  • 1/4 teaspoon oregano
  • 1/2 lemon juice
  • 2 teaspoon olive oil
  • salt to taste



  1. Soak black beans overnight or for seven to eight hours.


  1. Cook the black beans in pressure cooker for seven to eight whistles. Remove it only after the pressure releases by itself. 

  2. Cut onions finely. Cut cucumber into small chunks.

  3. Put the corn kernels in hot water. 

  4. Take the beans and put them in a bowl. The water may be used later. Add other veggies to it. 

  5. In a small bowl, mix all the ingredients for the seasoning, and put it over it. 

  6. Gently mix and serve.

Recipe Notes

  • Kidney beans need to be well cooked. They should be soft when you touch between fingers, pressure cook it again¬† if not done properly.
  • Canned beans may be used.
  • I have used frozen corn here.¬†