zesty corn and cannilini bean salad

May 19, 2007 at 4:41 am Leave a comment

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This is a perfect lunchtime salad, whether its a working day or a lazy day. It can be whipped up in minutes and is delicious and nutritious.

I buy canned cannilini beans and then freeze away 1/4 cup portions just wrapped in cling film. To defrost them, just leave them at room temp for 15 mins.

Ingredients
~1/2 cup frozen corn kernels, defrosted (microwave on defrost for 3-4 mins stirring once)
~1/2 small red capsicum, diced
~1/2 small green capsicum, diced
~handful of baby spinach leaves
~1/4 cannilini (white) beans
~2 tablespoons fresh coriander, chopped roughly
~juice of half a lime
~drizzle of good quality olive oil

Method
Combine everything in a big bowl. Season with sea salt and lots of fresh cracked pepper. Dress with lime and olive oil. Serve immediately, or will keep very well for up to 8 hours.

Serves 1 as a main meal or could be served as a side salad for 2-4 people. Calories: approximately 200. Add some avocado to increase the cals if you like.

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Entry filed under: food.

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