Summer Bean and Sweet corn Salad is a nutritional powerhouse, which is uncomplicated to make and delicious to eat. You can get pleasure from fresh and mouth-watering flavors of this colorful salad.
This Summer Bean and Sweet corn Salad Recipe does not involve any cooking as you just have to mix the ingredients and dish up chilled. Anyhow, if you are not using the ready-to-use canned beans, then you will have to cook them. It makes six servings so it’s enough for a medium get-together. However, you can make adjustments in the proportion of the ingredients according to your need, decreasing or increasing the ratio.
Preparation time: 10 to 15 minutes
Serving size: 06
Utensils needed: serving bowl, spoon and fork
- 1 tin (about 400g) red kidney beans - properly drained and rinsed
- 150g (about 5 oz) fresh or frozen sweet corn kernels
- 1 small onion - finely diced
- 150g (5 oz) cherry tomatoes – halved
- 2 tablespoons lime juice
- 1 teaspoon lemon zest – optional
- 1 tablespoon olive oil, or as needed
- Salt and freshly ground black pepper to taste
- Large bunch fresh basil - finely chopped
Pick a large serving or salad bowl and place the properly drained and rinsed red kidney beans in it.
Add in the fresh or frozen sweet corn kernels, finely diced onion, halved cherry tomatoes, lime juice and the lemon zest.
Use both of your hand to hold the bowl firmly and gently toss the ingredients until mix up properly.
Set the bowl on your kitchen table or kitchen countertop and drizzle the bean mixture with some olive oil.
Now, season the salad with some salt and freshly ground black pepper to taste.
Gently mix the ingredients with a large fork.
Add in the finely chopped fresh basil and serve.
Note: If you do not serve the salad immediately and want to chill it for some time, then make sure to add in the basil few seconds ahead of dishing it up.