Corn & Kidney Bean Salad

This delicious dish of sweetcorn and kidney beans is good with lots of things; BBQ chicken for example, or a beefburger. But in larger portions it's also a great main meal... With some flatbread, chopped tomato, mint leaves and a dollop of zero fat yoghurt it works perfectly. It gets even better with some roasted or BBQ'd red peppers and would actually make a great sandwich in a brioche bun (bun/chargrilled pepper/large spoonful of corn and beans/dollop of yoghurt?!). These beans taste equally great on the side with some basmati rice, and would be a brilliant addition to a baked potato and a spoonful of coleslaw too. However you decide to serve them, this sweetcorn and kidney bean dish couldn't be tastier, or healthier... it is super nutritious and is just the sort of food your body will relish if you're trying to lower your cholesterol and/or get healthy.


  • Tin Kidney Beans
  • Tin Sweetcorn
  • Red Onion
  • 1 or 2 Garlic Cloves
  • Coriander

Chop the Red Onion

Crush a clove or two of Garlic

Drain the Sweetcorn and Kidney Beans

Heat a pan with a little Extra Virgin Olive Oil

When really hot – add the Red Onion for a minute (keep heat quite high)

Then fling in the Sweetcorn and the Kidney Beans

Don’t stir too much – you want the Corn and Beans to catch a little colour on the pan

After 2, 3 or 4 minutes, add the Garlic and stir for a minute before taking off the heat

The Beans should be slightly squashy but still in shape, and the corn should be a little blackened but not too cooked

Squeeze some Lime or Lemon Juice over them

Stir some chopped Coriander (or Parsley and Mint) in at the last moment and serve…

Great with extra Lime, and some zero fat yoghurt…

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