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Quick green bean salad with kidney beans and corn

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Ingredients for 3 servings:

  • 1 jar green beans, 330 g each
  • 1 can of kidney beans, 400 g each
  • 1 can of corn, 250 g each
  • 100 ml boiling water
  • 1 tsp vegetable stock powder
  • 1 tbsp tomato paste
  • 1 tbsp balsamic vinegar, lighter
  • 1 tsp sunflower oil
  • 1 tbsp erythritol (sugar substitute)

Instructions

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

Low-carb

Bring the water to a boil in a kettle. In a measuring jug, whisk the hot water with the vegetable stock powder, tomato paste, light balsamic vinegar, sunflower oil, and erythritol. Add the green beans, kidney beans, and corn to a salad bowl. If you like, you can rinse the ingredients in a sieve first. Pour the dressing over the ingredients and stir to combine.

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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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