in Recipes

Corn and kidney bean salad

updated

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Ingredients for 4 servings:

  • 1 can corn kernels, approx. 285 g drained weight
  • 1 can kidney beans, approx. 285 g drained weight
  • 4 spring onions
  • 2 tbsp ready mix (Aglio Olio & Peperoncino with oil), from the jar
  • 2 tbsp balsamic vinegar, lighter
  • 3 tbsp olive oil
  • Salt and pepper, black
  • Parsley, flat, medium-finely chopped

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

vegetarian

Drain the corn and rinse the beans in a sieve. Trim the spring onions and slice them into thin rings. Mix together the balsamic vinegar, oil, salt, and pepper. Add the corn, beans, spring onions, and 2 tablespoons of Aglio Olio & Peperoncino and season to taste. Let stand for 1 hour, season again, and add the medium-finely chopped parsley. Tip: As an alternative to the ready-made mix from the jar, you can also use fresh garlic and chili peppers. Serve with ciabatta or baguette. Delicious with grilled meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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