Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

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
  • ½ 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
  • ½ tsp dried oregano
  • 1 Tbsp Dijon mustard
  • 1 pinch cumin powder
  • 1 pinch paprika
  • Salt and pepper

Method
 

  1. Rinse and drain the beans and the corn, then put them in a large mixing bowl.
  2. 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.
  3. Thinly slice the spring onions, chop the red pepper and add these to the beans.
  4. Mix the dressing, then pour over the bean salad. Combine well.
  5. If you have time, rest it for an hour or so to allow the flavours to infuse.
  6. Taste and adjust the seasoning to your liking.
  7. Stir in the fresh parsley and serve.