Kidney Bean and Sweetcorn Salad

This kidney bean and sweetcorn salad could not be easier to make and is a great way to meal prep for the week! I like to add this to a normal green leaf salad to make a delicious on-the-go lunch to take to university!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Finely slice the red onion and cut the red pepper into small cubes and put them into a large bowl.

Step 2

Drain the kidney beans and sweetcorn by pouring them into a sieve and give them a quick rinse with cold water.

Step 3

Add the kidney beans, sweetcorn, and roughly chopped parsley to the bowl. Drizzle over the olive oil and vinegar (if using) and season to taste with salt and pepper.

Step 4

This kidney bean and sweetcorn salad will keep in an airtight container in the fridge for up to a week!

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