Kidney Bean Salad
This delicious recipe serves 4 as a side dish
| INGREDIENTS | METHOD |
|---|---|
| 250ml (1 cup) precooked / 1 x 410g can kidney beans 1 x 410g can whole kernel corn 1 red pepper, seeded and sliced | Combine in a salad bowl |
| Juice of 1 orange 30ml (2 Tbs) balsamic vinegar 30ml (2 Tbs) olive oil salt and black pepper (to taste) | Pour the orange juice, balsamic vinegar and olive oil over the salad, and season to taste. Allow to stand in the fridge for about 1 hour for the flavours to develop. |
| 1 Avocado, thinly sliced 15ml (1 Tbs) lemon juice | Just before serving, top with the thinly sliced avocado and lemon juice, and some fresh coriander for a twist. |
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