Kidney Bean Salad

This delicious recipe serves 4 as a side dish

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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