Bean – Corn – Salad
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans corn (45 g each)
- 1 can kidney beans (a 425 g)
- 3 onion (s), finely diced
- 2 cloves garlic, pressed
- 1 teaspoon mustard
- salt and pepper
- 2 tablespoon lemon juice
- 2 tablespoon vinegar (wine vinegar)
- 2 tablespoon oil (sunflower oil)
- sugar
Print Recipe
Pin Recipe Instructions
- Drain the corn and beans in the sieve. Mix equal parts of vinegar, lemon juice and oil as well as a little sugar, mustard and garlic to a marinade. Season to taste with salt and pepper. Mix the corn, beans and onions and fold into the marinade. Cover and let steep in the refrigerator for at least 30 minutes.
- Fold through again before serving.
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