Salad with beans and corn
This bean and corn salad is perfect when you are hungry but too tired to cook. There is no boiling or frying and very little chopping — ideal after a busy day.
CookingCooking
20 minutes
Total
20 minutes
INGREDIENTS
Servings
original yield — 6 servings
red beans
1 can
canned corn
1 can
avocado
1
bell pepper (small)
1
tomatoes
1
cilantro
1/2 bunch
green onions (a few green tops)
For the dressing
lime juice (or lemon)
2 tbsp
olive oil
3 tbsp
garlic (small)
1 clove
salt
1/2 tsp
red hot pepper (a small pinch)
TIP
Next time I will add croutons to this salad. It seems to me that they would be very appropriate here.
INSTRUCTIONS
Dressing
01
In a separate container, mix lime (lemon) juice, olive oil, salt and pepper. Squeeze the garlic through a press and add to the dressing. Mix thoroughly again.
Salad
02
Peel the avocado and cut into small pieces.
03
Chop onions, peppers and tomatoes into small pieces.
04
Place the beans and corn in a sieve to allow all the liquid to escape.
05
Mix all vegetables in a large salad bowl and pour over salad dressing.
06
Finely chop the cilantro and green onions and sprinkle on the salad. That's it, you can serve.