Three beans and corn salad
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. It’s very easy to put together and you can make it ahead of your meal. For this reason it’s an ideal dish at parties or picnics. You can use other types of beans, such kidney beans, butter beans or cannellini beans.
Ingredients
Method
- 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 you’re 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.