Colorful bean salad

Based on 10 ratings

“This salad even tastes better the second day because the flavors have all fused. You can use any kinds of beans you like. Get creative; there are plenty of beans out there like kidney, pinto, lima, or navy beans. Would like to publish your own recipe on Kitchen Stories? Send it to community@kitchenstories.com”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
1¼ kg mixed beans (canned)
400 g corn (canned)
onion
yellow bell pepper
red bell pepper
orange bell pepper
green bell pepper
100 ml olive oil
100 ml white wine vinegar
lemon (juice)
2 tbsp sugar
½ tbsp salt
½ tbsp pepper
½ tbsp ground cumin
½ tsp chili powder
Metric
Imperial

Utensils

  • colander
  • cutting board
  • knife
  • salad servers
  • large bowl

Nutrition per serving

Cal
207
Protein
6 g
Fat
11 g
Carb
20 g
  • Step 1/3

    • 1¼ kg mixed beans (canned)
    • 400 g corn (canned)
    • colander

    In a colander, strain the beans. Give them a rinse to get rid of the preserving juices. Then strain the corn.

  • Step 2/3

    • onion
    • yellow bell pepper
    • red bell pepper
    • orange bell pepper
    • green bell pepper
    • cutting board
    • knife

    Finely dice onion and chop bell peppers into a medium dice.

  • Step 3/3

    • 100 ml olive oil
    • 100 ml white wine vinegar
    • lemon (juice)
    • 2 tbsp sugar
    • ½ tbsp salt
    • ½ tbsp pepper
    • ½ tbsp ground cumin
    • ½ tsp chili powder
    • salad servers
    • large bowl

    Add all the ingredients to a big mixing bowl and stir until completely combined.