Summer Bean Salad Ii - cooking recipe

Ingredients

1 (15 ounce) can light red kidney beans, drained and rinsed
1 cup fresh corn kernels
1 small onion, diced
1 cup cherry tomato halves
2 tablespoons lime juice
1 teaspoon lemon zest (optional)
1 tablespoon olive oil, or as needed
salt to taste
ground black pepper to taste
1/3 cup thinly sliced fresh basil

Preparation

In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.