Bean corn salad
Perfect side dish: bean and corn salad
Our crunchy bean and corn salad with kidney beans, colorful peppers and spicy dressing is ready in a flash and tastes wonderfully fresh!
INGREDIENTS
1 can of kidney beans (drained weight 240 g)
1 can of corn (drained weight 285 g)
2 red onions
1 clove of garlic
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
a few sprigs of parsley
3 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp water
1 tsp sugar
salt
freshly ground pepper
PREPARATION
1. For the bean and corn salad, drain the kidney beans and corn. Peel the onions and garlic and cut into fine cubes.
2. Wash and drain the peppers and parsley. Remove the seeds from the peppers and dice them. Pluck and chop the parsley leaves.
3. Mix olive oil with white wine vinegar, water, sugar and garlic. Mix onions, kidney beans, corn, bell pepper and parsley with the vinaigrette.
4. Season the salad with salt and pepper and serve with fresh flatbread and grilled food if desired. Enjoy!