zesty corn and cannilini bean salad

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


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.

~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

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.

Entry filed under: food.

Homemade apricot and almond muesli roast pork fillet with fig and red wine sauce; oven roasted winter veg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

%d bloggers like this: