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Kidney Bean and Sweetcorn Salad

Kidney Bean and Sweetcorn Salad

This salad combines kidney beans and sweetcorn with fresh vegetables for a healthy dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Salad
  • 240 g kidney beans drained weight from a large tin
  • 165 g sweetcorn drained weight from a medium tin
  • 1 medium red pepper finely diced
  • ½ medium red onion finely diced
  • to taste fresh parsley roughly chopped
  • ½ tablespoon olive oil
  • splash balsamic vinegar optional
  • to taste salt
  • to taste pepper

Method
 

  1. Drain the kidney beans and sweetcorn, then place them in a mixing bowl.
  2. Add the diced red pepper, diced red onion, and chopped parsley to the bowl.
  3. Drizzle the olive oil and balsamic vinegar (if using) over the salad. Season with salt and pepper.
  4. Toss everything together until well combined.

Notes

This salad can be served immediately or chilled for a while to enhance the flavors.