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Salad with Kidney Beans, Corn and Bell Peppers
Ingredients
| 1 large | bell pepper, red |
| 1 large | bell pepper, yellow |
| 1 large | bell pepper, green |
| 1 large | onion |
| 1 large can(s) | kidney beans |
| 1 large can(s) | corn |
| 1 tbsp | vinegar |
| 3 tbsp | oil |
| 2 tbsp | water |
| some | salt, pepper |
Method
Preparation time: ca. 20 min Resting time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a
Peel the onion and dut it down the middle. Take both halves and slice them into fine half-circles.
Wash and core the peppers and cut them into halfmoons as well.
Drain corn and kidney beans, rinse beans. Mix all ingredients together in a large bowl and cover. Refrigerate for at least one hour before serving.
The longer this is refrigerated the better it tastes. The onions will soak up some of the liquid and become milder over time. Enjoy this salad with your BBQ in the summer!
Wash and core the peppers and cut them into halfmoons as well.
Drain corn and kidney beans, rinse beans. Mix all ingredients together in a large bowl and cover. Refrigerate for at least one hour before serving.
The longer this is refrigerated the better it tastes. The onions will soak up some of the liquid and become milder over time. Enjoy this salad with your BBQ in the summer!
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