Red bean salad with corn
4 servings
20 minutes
Red bean and corn salad is a vibrant and nutritious dish from European cuisine that combines the tender texture of beans, the sweetness of corn, and the freshness of greens. Its origin can be linked to the tradition of simple yet hearty salads that are quick to prepare and energizing. The aromatic garlic sauce with lemon and mayonnaise adds zest to the dish, while rye croutons provide a crunchy texture. This salad is suitable as a standalone dish or as an accompaniment to a main meal. It is especially good in the summer season when lightness and freshness are desired. It can be served with meat or vegetable dishes and also used as an appetizer on festive tables.
1
Wash the sweet pepper pod, dry it with a paper towel, cut it in half and remove the stem with seeds. Cut the flesh into wide strips.
- Bell pepper: 1 piece
2
Peel the onion and slice it into half rings. Sort the herbs, set aside a few sprigs for decoration, wash the rest with cold running water, dry with a paper towel, and then chop finely.
- Sweet red onion: 1 piece
- Parsley: 20 g
- Dill: 20 g
3
Drain the beans and corn separately in a sieve and let the liquid drain.
- Canned sweetcorn: 1 jar
- Canned red kidney beans: 1 jar
4
For the sauce, peel the garlic and press it through a manual press. Mix with lemon juice and mayonnaise.
- Garlic: 1 clove
- Lemon juice: 1 tablespoon
- Mayonnaise: 4 tablespoons
5
Combine sweet pepper, onion, chopped greens, beans, and corn in a bowl and gently mix. Season with salt and pepper to taste. Drizzle with the resulting sauce, sprinkle with croutons, and garnish with remaining sprigs of greens.
- Bell pepper: 1 piece
- Sweet red onion: 1 piece
- Parsley: 20 g
- Dill: 20 g
- Canned red kidney beans: 1 jar
- Canned sweetcorn: 1 jar
- Ground black pepper: to taste
- Salt: to taste
- Rye croutons: 50 g