Vegan bean and sweetcorn salad

Vegan bean and sweetcorn salad with kidney beans, sweetcorn, pepper, onion, lime and olive oil – fresh, well seasoned and quick to make for everyday meals and meal prep.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 290 kcal per serving
• Protein: 14 g
• Fat: 12 g
• Carbs: 32 g

Ingredients

• 250g kidney beans
• 150g sweetcorn
• 1 pepper
• 1 onion
• 2 tbsp olive oil
• 1 unwaxed lime
• 1 tsp cumin
• 1 pinch of salt

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Rinse the kidney beans and sweetcorn thoroughly in a sieve and leave both to drain well.
2. Cut the pepper into small dice. Peel the onion and finely dice it too.
3. Squeeze the lime and stir the juice with the olive oil, cumin and salt to make a smooth dressing.
4. Put the kidney beans, sweetcorn, pepper and onion into a large bowl. Mix everything carefully with the dressing.
5. Leave the salad to stand briefly so the flavours come together. Season again with lime, salt or cumin if needed.
6. To serve, enjoy the bean and sweetcorn salad straight away or bring it to the table well chilled.

Good to know

A salad like this saves many a day. Quick to make, fresh in flavour and still really good after it's had time to stand.

Swaps

Kidney beans → black beans (similar fibre content, with protein); sweetcorn → chickpeas (also provide plant protein and folate); onion → spring onion (milder in flavour); olive oil → avocado oil (also mainly monounsaturated fatty acids)

Allergens

The recipe is naturally vegan and contains none of the main allergens. For children, finely diced onion is often more pleasant; in pregnancy, well-rinsed tinned beans and fresh ingredients handled hygienically are fine.

Dairy-free recipes