10 mins Prep
10 mins Cook
Nutritional information does not include the following ingredients: Chives, Salt and pepper
Please Note – Nutritional information is provided as a guide only and may not be accurate.
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!
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.
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