If there’s one salad that I’m craving on a regular basis, it is this one.
But 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. I mean: REALLY hungry. And then I was served … cold beans and corn. “Whhaaat? Just salad? Where is the FOOD?” My thoughts ran wild as I was sure I’ll starve. Can you imagine how disappointed I was? And really, really mad at my host. Arrgh, the pitfalls of communication!
Well, many, many years have passed, and despite the bumpy start of our relationship, a pure, intimate, unconditional love has evolved. The bean-corn salad and I are now inseparable. Sometimes, I even picture myself as an elderly lady holding a huge bowl filled with this salad and gorging on it with a big spoon. And a big, happy grin on my face!
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), and the only “work” is to peel and chop the onion.
I can eat the salad on its own. 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.
Quick and Satiating Kidney Bean and Corn Salad With Red Onion
Ingredients
- 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.
Wow! The salad looks so delicious and super healthy 🙂
Dear Muskaan, thanks for your lovely comment. I hope you find the time to make the salad, and that you’ll like it.
I’ve been eating this for decades but not w onion, just scallion. Im gonna add that red onion. You should add sliced scallions to this already perfect salad to up the prettiness of it and and an extra oomph of oniony taste.
Hi Marcia,
What a good idea to add a pop of green and white!
I just love the sweetness of the red onion in this salad, it goes so well with the corn, the kidney beans, and the balsamic vinegar. One time I used a regular yellow onion because I ran out of red ones, and the salad just didn’t have the same well-balanced taste.
Yet, I can imagine that adding some scallion while keeping the red onion will give the salad a nice taste twist.
Cheers,
Ramona