Low-Carb Kidney Bean and Corn Salad
What Started it all:
Kidney Beans, Corn, dried fruits (raisins, apricots), instant pot
This low-carb kidney bean and corn salad is a delicious and healthy dish that’s perfect for a family meal. It’s packed with fresh and seasonal ingredients and is easy to make in an instant pot.
Ingredients
- 1 can kidney beans, drained and rinsed
- 1 cup of corn kernels
- 1/4 cup of dried fruits (raisins and apricots), chopped
- 1/4 cup of water
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Place the instant pot on sauté mode and add the drained and rinsed kidney beans, corn, dried fruits, and water.
- Stir the ingredients together and season with salt and pepper.
- Close the instant pot with the lid and set the vent to 'sealing'.
- Pressure cook on high for 5 minutes.
- Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
- Open the lid and give the salad a good stir.
- Transfer the salad to a serving bowl and garnish with fresh herbs if desired.
- Serve the salad as a side dish or a light lunch.