Vegetable and Bean Salad
A colorful, hearty salad with crisp green beans, sweet corn, tender kidney beans, and fresh veggies, tossed in a simple vinaigrette. Perfect for a quick weeknight dinner or a side dish.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 10g
Ingredients
- 200 g green beans
- 1 medium carrot
- 400 g red kidney beans
- 150 g corn
- 2 medium tomato
- 1 small red onion
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
Instructions
- 1
Trim the 200g green beans and cut into 3cm pieces. Peel and dice the 1 carrot into small cubes. Bring a pot of salted water to a boil, add the beans and carrot, and cook until tender-crisp, about 5 minutes. Drain and rinse with cold water.
- 2
In a large bowl, combine the cooked beans and carrot with the 400g drained kidney beans, 150g corn, 2 diced tomatoes, and 1 thinly sliced red onion.
- 3
In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp red wine vinegar, and a pinch of salt and pepper. Pour over the salad and toss well to coat.
- 4
Let the salad sit for 10 minutes to allow flavors to meld. Taste and adjust seasoning with more salt or vinegar if needed. Serve at room temperature or chilled.
Tools you’ll need
- Large pot
- Colander
- Large bowl
- Small bowl
- Whisk
- Knife
- Cutting board
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