Mixed Bean Salad

Perfect for a summer picnic this mixed bean salad is packed with fibre and plant based protein! This recipe uses beans that have been preserved using canning and corn that has been frozen so you can keep these ingredients in your kitchen for whenever you want to whip up this dish. Coated with an tangy acidic dressing this recipe will become a staple for summer outings.

Yield: 5 servings

 Ingredients:

  • 1 can mixed beans

  • 1/4 cup lemon juice

  • 1/4 cup oil*

  • 1 cup frozen corn

  • 1 stem of green onion, sliced

  • Salt, to taste*

  • Pepper, to taste*

    *ingredients not provided in meal kit

Equipment:

  • Cutting board & Knife

  • Mixing spoon

  • Measuring cups and spoons

  • Large bowl

  • Small bowl or jar

  • Microwave-safe bowl

  • Strainer

  • Microwave

Directions:

  1. Open the can of beans. Rinse and drain the beans.

  2. Add beans to a medium-sized bowl.

  3. Microwave frozen corn for 1-2 minutes to cook. Add to a medium-sized bowl with beans.

  4. Thinly slice one stem of green onion, set aside.

  5. Mix oil, lemon juice, salt (if using), and pepper (if using) into a small bowl.

  6. Pour lemon and olive oil dressing over beans and corn.

  7. Sprinkle sliced green onion on top of the bean and corn mixture.

  8. Serve immediately for a room temperature salad or place in the fridge for 1-2 hours before serving for a cold salad.