Multicolored bean salad with corn
10 servings
30 minutes
Colorful bean salad with corn is a bright and nutritious dish from Indonesian cuisine, where fresh and natural ingredients play a key role. Three types of beans give the salad richness and texture, while sweet corn adds a light sweetness. Red pepper and onion contribute spicy notes, and cilantro adds a fresh aroma. The dressing of olive oil, balsamic vinegar, and Dijon mustard brings the flavors together harmoniously. This salad is perfect as a standalone dish or side, complementing meat and fish dishes beautifully. Its colorful appearance makes it appealing for festive tables, while its balanced composition makes it healthy. Refreshing and hearty, it will become a favorite addition to your menu.
1
In a large bowl, mix the beans, corn, diced bell pepper, finely chopped red onion, and cilantro.
- Canned three-bean mix: 1.25 kg
- Frozen corn kernels: 1 glass
- Red sweet pepper: 1 piece
- Red onion: 0.3 head
- Chopped cilantro (coriander leaf): 0.3 glass
2
In a jar, mix olive oil, vinegar, and mustard. Close the lid and shake well. Add salt and pepper to taste. Pour into the salad and mix well. Refrigerate for a while.
- Olive oil: 6 tablespoons
- Balsamic vinegar: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
