in Recipes

bean salad

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Ingredients for 4 servings:

  • 2 small cans of kidney beans
  • 1 can of corn
  • 1 large onion(s)
  • 2 tbsp olive oil
  • 1 tbsp vinegar or balsamic vinegar
  • salt and pepper
  • Tuna, optional (only for fish lovers)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Open the cans and drain the water. Place the beans and corn in a bowl. Dice the onions and add them. Season with salt and pepper, then drizzle with the olive oil and vinegar. Mix everything well, and you’re done. For a finishing touch, you can add a can of tuna in oil (but only for fish lovers).

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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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