Quick and Satiating Kidney Beans and Corn Salad With Red Onion

If there’s one salad that I’m craving on a regular basis, it is this one. Yet, it was not love at first bite. Not the taste is to blame for it, though. Rather it was due to my expectation back then to be served a complete dinner. I was invited over and my host told me already that there’s going to be food. Since it was dinner time, I obviously got there really hungry, with a huge appetite. And then i was served … well, beans mixed with corn.  Maybe you can imagine how disappointed I was when I noticed that I was “fobbed off” with a salad (at least this is how I felt at that time). Arrgh, the pitfalls of communication!

Well, many, many years have passed, and despite the bumpy start of the relationship, a pure, intimate, unconditional love has evolved. This bean-corn salad and I are now inseparable. In my mind’s eye I picture myself as an elderly lady holding a huge bowl filled with this salad and gorging on it with a big spoon.

How could it be otherwise, as it not only tastes fantastic, but it is also nutritious and satisfying. Yes, beans make you full. And above all: It is prepared in no time. That’s why I call it the bachelor salad (and also because it was served to me by a bachelor back then). You probably have all the ingredients in your kitchen cupboards or in the pantry (canned corn, kidney beans, and a red onion, which may be replaced by a yellow one), and the only “work” is to peel and chop the onion.

I can eat the salad on its own. But of course it also goes well with a piece of bread or a veggie patty. By the way, this salad is very popular at parties, in fact, it’s the star among salads as it’s usually the first one to vanish. You can make it either 5 minutes before the party or the day before as it keeps well in the fridge.

Print Recipe Pin Recipe

Quick and Satiating Kidney Bean and Corn Salad With Red Onion

Healthy, satiating salad with kidney beans, corn, and red onion. It's uber fast to make, and is a crowd pleaser at any party.

Prep Time5 mins

Total Time5 mins

Course: Main Course

Keyword: gluten-free, vegan

Servings: 4

Ingredients

Metric - US Customary

• 450 g cooked kidney beans drained weight, drained and rinsed
• 250 g cooked corn drained weight, drained and rinsed
• 1 Very small red onion
• 3 Tablespoons rapeseed oil or any other neutral tasting oil
• 3 Tablespoons balsamic vinegar
• 1 Tablespoon red wine vinegar
• Salt
• Pepper

Instructions

• Peel the red onion and chop it finely. Mix it with the remaining ingredients.
• Season with salt and pepper.