Four Bean and Sweet corn Salad is a perfect dish to exhibit the collection of your favorite beans. This colorful and filling salad makes an easy, nutricious side dish or even a light main dish for lunch or dinner. However, it is best served with cold fish or meat. The multicolored ingredients add vivacious color and zest to this refreshing and delicious-to-taste salad. The best thing about it is that you can make it with any of your favorite four beans. Four Bean and Sweet corn Salad is a perfect choice for both indoor and outdoor summer gatherings.
Preparation time: 20 minutes
Serving size: 06
Utensils needed: serving bowl, cutting board, and spoon
- 1 tin / 400g borlotti beans
- 1 tin / 400g flageolet beans
- 1 tin / 400g chickpeas
- 1 tin / 400g kidney beans
- 1 tin / 400g sweet corn
- 2 spring onions - finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 pitch black pepper to taste
First of all unseal the tins of borlotti beans, flageolet beans, chickpeas, kidney beans, and sweet corn.
Note: You can replace these with some other beans, keeping your preference in mind.
Now, drain and rinse the beans and sweet corns separately and place them in a large serving bowl one by one.
Grab 2 fresh springs of onions, wash them and dry. Now, place them on a cutting board and cut them finely.
Place the finely chopped and cut springs of onions in the serving bowl and toss them along with the beans.
Pour in 2 tablespoons of olive oil and mix it with the other ingredients.
Stir in 1 tablespoon lemon juice and mix a few more seconds.
Sprinkle one pinch of salt and black pepper all over the top of the salad and toss gently until the salt dissolves completely.
Serve it immediately or place it in the refrigerator to chill before serving.