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Bean and Corn Salad

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Ingredients (use vegan versions):


  • 1 can of sweet corn
  • 1 can of red kidney beans (or other according to taste)
  • 1/4 cup of diced red peppers
  • 1/4 cup of diced onions
  • 1/2 cup of Italian salad dressing
  • Dairy free “Parmesan” cheese (to taste)

Directions:

Drain liquid from beans and wash with cold water. Strain out water
and allow beans to drip dry. Then drain liquid from corn, and put
in mixing bowl. Add diced peppers and onions to bowl. Then add the beans.
Next add the beans and the salad dressing. Mix well, then add the cheese (if desired).


Put in the fridge for at least 24 hours to allow taste to mend together.
After that you may eat cold, by itself or throw it on a roll with lettuce
and other veggies!


Serves: 5


Preparation time: 15 minutes


Nutrition Information: Very healthy, especially if you use the oil free salad dressing.
It is a great thing to have in the fridge just to snack on.


between meals. Also serves as a good side dish with dinner.

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