Salads

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
Bean – Corn – Salad
Bean – Corn – Salad

Instructions

  1. 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.
  2. Fold through again before serving.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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