Three beans and corn salad
Background
This vegan and gluten-free three beans and corn salad can be served as a main dish (in flatbread or tortilla wrap) or as a side dish with grilled meat. Itβs very easy to put together and you can make it ahead of your meal. For this reason itβs an ideal dish at parties or picnics. You can use other types of beans, such kidney beans, butter beans or cannellini beans.
Ingredients
- 1 tin borlotti beans
- 1 tin black beans
- 1 cup soy beans
- 1 small tin of corn kernels, or 1 grilled corn on the cob
- 4 spring onions
- Β½ red pepper
- 3 Tbsp chopped parsley
- For the dressing:
- 3 Tbsp olive oil
- Juice of 1 lemon
- 1 clove of garlic, minced
- 1 Tbsp cider vinegar (approx.)
- Salt & pepper
- 1 garlic clove, minced
- Β½ tsp dried oregano
- 1 Tbsp Dijon mustard
- 1 pinch cumin powder
- 1 pinch paprika
- Salt and pepper
Instructions
- Rinse and drain the beans and the corn, then put them in a large mixing bowl.
- Steam or blanch the soy beans, rinse then add to the salad. If youβre using grilled corn,remove the kernels and add these to the beans.
- Thinly slice the spring onions, chop the red pepper and add these to the beans.
- Mix the dressing, then pour over the bean salad. Combine well.
- If you have time, rest it for an hour or so to allow the flavours to infuse.
- Taste and adjust the seasoning to your liking.
- Stir in the fresh parsley and serve.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Salad - Side - Steam - Supper
- Cuisines: - Tex-Mex
- Occasions: - Barbecue - New Year - Parties
- Ingredients: - Beans - Corn or Maize
- Health and Diet: - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Cholestrol - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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