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Pepper, corn and kidney bean salad

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Ingredients for 2 servings:

  • 1 bell pepper(s)
  • 1 can corn kernels, drained
  • 1 can kidney beans
  • 1 onion(s)
  • 6 tbsp herbal vinegar or wine-flavored vinegar
  • 8 tbsp sunflower oil
  • 45 g powdered sugar
  • 1 tsp mustard
  • 1 tsp mixed herbs, frozen
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the bell pepper and onion. Mix with the corn and kidney beans. For the dressing, whisk the powdered sugar into the vinegar and oil until smooth, then add the frozen herbs and mustard and season with salt and pepper. Mix the dressing with the vegetables.

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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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