Until a couple of years ago, I did not like bean salad. Growing up, I thought bean salad wasn’t a real salad because it basically just came out of a tin. My parents didn’t make bean salad so I didn’t ever eat it.
Then, a couple of years ago, when I was trying to find something vegan to eat in a café, I had to go with my last resort – bean salad. It was nice, really nice. Maybe I was right about the 3 bean-mix salads in the 70’s and 80’s but now, bean salad can be a fresh, delicious protein filled meal just like this one.
If I’m feeling lazy, this salad is great to have in the fridge because I can just throw some lettuce in a bowl, spoon some kidney bean salad on top, add dressing and my lunch is ready.
Kidney Bean Salad
Author: Sheraden Robins
Prep time:
Total time:
Ingredients
- 1 can kidney beans (400g)
- 1 can corn kernels (310g)
- ½ red capsicum
- ½ spanish (red) onion
- 1 large tomato or 10 cherry tomatoes
- 2 tbsp Italian parsley (flat leaf)
- 1 tbsp olive oil
- sea salt
Instructions
- Drain and rinse beans and place in a medium bowl (large enough to be able to easily mix salad).
- Drain corn kernels and place in bowl.
- Finely dice capsicum, onion, tomatoes and add to bowl.
- Fine chop parsley and add to bowl.
- Mix salad well. Drizzle with olive oil and sprinkle with sea salt and mix again.
- Enjoy!
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