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!
I don’t think I have to run you through how to make this salad, all you do is mix all of the ingredients below and bob’s your uncle! So either skip straight to the recipe or check out some of my other salad-making tips and recipes below!
More Salad Meal Prep Ideas
Salads are great for a quick and easy healthy lunch, and are also perfect for making packed lunches! Another good thing, is that you can make a big batch of a “special” salad (like this kidney bean and sweetcorn salad) and the weekend, and then combine it with other salads or just some green lettuce for a proper meal!
A lot of people may think salads are boring, but they really don’t have to be and there are so many things you can add to them to add a bit of je-ne-sais-quoi! If you want to read about some of my tips, check out this post on 7 Ways to Spice up your Salad, or check out some of my other salad recipes below:
- Colourful Quinoa Salad
- Quick and Easy Pasta Salad
- Couscous Salad
- 7 Ways to Spice up your Salad
- Healthy Steak Salad
- Homemade Hummus Recipe (Dad’s recipe)
- Salad with Short-cut Baked Sweet Potato
- Salad with Quinoa stuffed Peppers
Kidney Bean and Sweetcorn Salad | Healthy Lunch | Meal Prep
Recipe
Ingredients:
- 1 large tin kidney beans (240g drained weight)
- 1 medium tin sweetcorn (165g drained weight)
- medium red pepper, finely diced
- ½ red onion, finely diced
- Fresh parsley, roughly chopped
- ½ tbsp olive oil
- splash of balsamic vinegar (optional)
- Salt and pepper
Method:
- Finely slice the red onion and cut the red pepper into small cubes and put them into a large bowl.
- Drain the kidney beans and sweetcorn by pouring them into a sieve and give them a quick rinse with cold water.
- 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.
- This kidney bean and sweetcorn salad will keep in an airtight container in the fridge for up to a week!
