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PrintKIDNEY BEAN AND CHILI SALAD
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Drain the kidney beans, place in a pan and cover with cold water. Bring to the boil and boil for 15 minutes.
- Lower the heat, cover and simmer for 2 hours, until tender, adding a little salt towards the end of cooking.
- Drain the beans thoroughly and place in a bowl. Pour over the dressing and mix well while still warm. Leave to cool.
- Add the sweet corn and red pepper and toss thoroughly.
- Transfer to a serving dish and sprinkle with the chopped parsley to serve.
INGREDIENTS
- 250 grams red kidney beans, soaked overnight
- Salt
- 10 tablespoons chili dressing
- 200 grams frozen sweet corn, cooked
- 2 red pepper, cored, deseeded and chopped
- 4 tablespoons chopped parsley
8 comments for “Kidney Bean and Chili Salad”
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