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Colorful bean salad

Colorful bean salad

Based on 10 ratings

Mountaintopchef

Community Member

mountaintopchef.blogspot.de/

“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)
1 onion
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
1 green bell pepper
100 ml olive oil
100 ml white wine vinegar
1 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

How-To Videos

How to cut a bell pepper

How to cut an onion

3 easy ways to juice a lemon

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

    • 1 onion
    • 1 yellow bell pepper
    • 1 red bell pepper
    • 1 orange bell pepper
    • 1 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
    • 1 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.

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