Summary

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

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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.