How to Make A Mean Bean Salad

Way back when I was in high school, I worked for KFC and they used to have the most delicious bean salad in the world.

Sadly they don’t sell it anymore, but I’ve always wanted to learn how to make bean salad and  this version is even fresher, healthier and lighter than the bean salad I used to know and love.

Bean Salad is a great accompaniment for a barbecue – and the big advantage this salad has on others, is that it doesn’t ‘wilt’ – so you can serve it straight on top of a steak or baked piece of chicken!

How to Make A Mean Bean Salad

Recipe by Stay at Home Mum

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Course: AppetizersCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

0

minutes

Total time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 cup Three bean mix-Add any type of beans you like

• 1 cup Corn

• 1/2 small Red Capsicum

• 1 Onion, diced

• Chives

• Vinaigrette:

• 6 tbsp Extra Virgin Olive Oil

• 2 tbsp Balsamic vinegar

• 1 tsp Dijon Mustard

• Salt and pepper

Directions

• Drain and rinse any canned beans and place them in a large bowl.
• Add the drained corn kernels, red capsicum, red onion and stir well to combine the colours.
• To make the vinaigrette, add all ingredients into a small jar and shake well to combine.
• Pour over the bean salad before serving and garnish with the chives.

Notes

• Best made just before serving.
• Not suitable for freezing

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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