Quick, Green Bean Salad with Kidney Beans and Corn

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Salad
Cuisine	European
Servings (Default: 3)

Ingredients

For the salad:

1 glass beans, green, each 330 g
1 can kidney beans, 400 g each
1 can corn, 250 g each

For the dressing:

100 ml boiling water
1 teaspoon vegetable stock powder
1 tablespoon tomato paste
1 tablespoon balsamic vinegar, lighter
1 teaspoon sunflower oil
1 tablespoon erythritol (sugar substitute)

Quick, Green Bean Salad with Kidney Beans and Corn

Instructions

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

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