in Recipes

Beans – Corn – Salad

updated

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Ingredients for 4 servings:

  • 2 cans of corn
  • 3 cans of red beans
  • 5 tbsp vinegar
  • 4 tbsp oil
  • salt and pepper
  • possibly Maggi
  • chives
  • bacon, diced
  • Parsley
  • Fondor
  • Vegetable broth, instant

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Place the corn and beans in a large sieve and rinse under clean water. Prepare a dressing with vinegar, oil, and spices. Season to taste with Maggi, if desired. Finely chop the chives, finely chop the parsley, and fold in. Fry the bacon cubes in a pan and, once cooled, add them to the salad. Mix everything well and let it marinate for at least 1 hour.

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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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