Four Bean and Sweetcorn Salad Recipe

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


  • 1

    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.

  • 2

    Now, drain and rinse the beans and sweet corns separately and place them in a large serving bowl one by one.

  • 3

    Grab 2 fresh springs of onions, wash them and dry. Now, place them on a cutting board and cut them finely.

  • 4

    Place the finely chopped and cut springs of onions in the serving bowl and toss them along with the beans.

  • 5

    Pour in 2 tablespoons of olive oil and mix it with the other ingredients.

  • 6

    Stir in 1 tablespoon lemon juice and mix a few more seconds.

  • 7

    Sprinkle one pinch of salt and black pepper all over the top of the salad and toss gently until the salt dissolves completely.

  • 8

    Serve it immediately or place it in the refrigerator to chill before serving.

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