in Recipes

Kidney bean – corn – salad

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Ingredients for 4 servings:

  • 1 can kidney beans
  • 1 can of corn
  • 1 large onion(s)
  • 1 clove(s) garlic
  • 4 tbsp vinegar
  • 3 tbsp oil
  • some chili powder
  • salt and pepper

Instructions

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

Drain the beans and corn in a colander. Mix a little pepper and salt, along with the chili (or harissa or cayenne pepper), with the vinegar, then add the oil and finally the chopped onion and crushed garlic. Pour the dressing over the bean and corn mixture and mix well. It’s best to let it sit in the refrigerator for a few hours and season again shortly before serving. I like to serve this salad with grilled food or at any party because it’s easy to prepare, quick to cook, and tastes absolutely delicious.

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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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