SIMPLE BEAN SALAD
I make this bean salad weekly simply because it tastes good, is super easy to make, and it’s good for you. I like to use different colour beans so usually use black beans, red kidney beans and creamy cannellini but you can choose whatever you prefer. The addition of corn kernels gives a bright yellow zing and you can easily add a pop of green with some freshly blanched green beans too. Use this as a base for lunches with little salad and protein on the side.
1 x 400 g can red kidney beans
1 x 400 g can black beans
1 x 400 g can cannellini beans
1 x 400 g can corn kernels
¼ small red onion, finely chopped
1 cup blanched green beans (optional)
Any fresh herbs you like – parsley, coriander, chives
¼ cup olive oil
2 tbsp vinegar
½ tsp salt, ground black pepper
1 tsp sugar
Combine all the ingredients for the dressing in a small jar and shake well until combined.
Rinse and drain all the beans and place in a large bowl. Add the drained corn kernels and blanched green beans if using. Stir in the finely chopped red onion.
Pour the dressing over and stir through gently.