Quick, Green Bean Salad with Kidney Beans and Corn

by Editorial Staff

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.

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.