Quick mixed bean salad

At a glance

Preparation time: 5 minutes

Difficulty: Easy

Serves: 1

Ingredients

• 1 tomato
• ½ small cucumber
• ¼ small red capsicum
• 2 tablespoons of red onion
• 125g canned four bean mix* (no added salt if available)
• ¼ cup canned corn kernels, drained (no added salt if available)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried Italian herbs
• 1 tablespoon vinegar* (balsamic if available)
• Pepper, to taste

Steps

1. To dice the tomato, cucumber and capsicum, cut in half and then cut into small pieces.
2. To chop the onion, remove the outer skin and cut the onion into thin slices.
3. Pour the four bean mix into a colander and rinse with cold water.
4. In a bowl, combine four bean mix, tomato, corn kernels, red onion, cucumber and capsicum and mix with a fork to combine.
5. To make the salad dressing, combine lemon juice, olive oil, mixed dried herbs and vinegar in a cup and mix together with a fork.
6. Pour salad dressing over bean salad and sprinkle with pepper to taste.

Tips

• You can use any canned beans, such as cannellini beans, chickpeas.
• Option to use any type of vinegar when making salad dressing, like balsamic vinegar, red wine vinegar, white wine vinegar, white vinegar.
• For a non-vegetarian option, you could add canned tuna or salmon.
• Option to serve with flat bread, such as Lebanese or pita bread or you can mix microwaveable brown rice through salad.
• Store the salad in the fridge in an airtight container for up to 4 days – this is great for packed lunches.

Watch how to make it

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