Bean and corn salad

Preparation time:

20 minutes

This colorful salad is quick to make and is great for an impromptu BBQ night, buffet or as a quick dinner.

Ingredients for

0.5 Tsp.

agave syrup

200 g

But

400 g

Kidney beans

1 tbsp.

Apple cider vinegar

1 Pinch

Salt

1 tbsp.

Sunflower oil

0.5 Tsp.

ground cumin

1 Tsp.

Pepper

1 Tsp.

Herbal salt

1 UNIT

red onion

1 Tsp.

Mustard, medium hot

Step 1/4

Place beans and corn in a colander and wash thoroughly. Set the filled colander aside to drain the beans and corn.

Step 2/4

Cut the onion into very small pieces.

Step 3/4

Place all the ingredients for the dressing in a medium bowl and mix with a fork.

Step 4/4

Add the beans, corn and onion and mix everything well. If you like, you can add a few fresh herbs.

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Jules Radu

Social Media & Creative Content

You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work here, become test subjects. We can confirm that when Jules cooks, it's really tasty! In addition to developing recipes, she also has a knack for designing and implementing video and marketing projects.

It's clear that Jules has turned her hobby into a career when you take a look at her list of favourite things to do: in her free time, she loves to experiment with new recipes – and she shares the delicious results on her Instagram channel @beatreaze. Her sense of aesthetics isn't just limited to arranging snacks on a plate. Jules also has a soft spot for interior design and loves unusual vintage lamps.

Bean and corn salad

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Jules Radu

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