Mexican kidney bean salad |
Author: Annelina Waller
Prep time: 8 mins
Total time: 8 mins
- Dressing:
- tablespoon coconut yoghurt
- ½ teaspoon chilli sauce
- tablespoon olive water
- 1 tablespoon sweet balsamico
- Salad
- 200 g kidney beans
- 100 g corn
- cherry tomatoes
- ¼ cucumber, spiralized*
- 5 olives
- Mix the ingredients for the dressing in a glass.
- Wash the kidney beans, sieve the corn, quarter the tomatoes and cut the olives into bite-sized pieces.
- Layer the ingredients for the salad on top of the dressing and keep the salad in the fridge to take with you.
Recipe by Annelina Waller at https://annelinawaller.com/3-easy-salad-recipes-for-lunch/
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