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.



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