Bean & Bean Salad

This is a bean to the power of 2 or bean squared salad. Both names are a bit cheesy, hence bean and bean salad. This is a great working day lunch option and a power house of nutrients – my version is vegan and I love it this way but feel free to add a tin of tuna if you must.


2 x 400 g tin of red kidney beans, drained and rinsed thoroughly

400 grams of French beans or round beans cut into 5 centimetre pieces (I used frozen)

200 grams of sweet corn kernels (I used frozen)

1 red pepper diced into 1 cm squares

1 red onion chopped finely

100g tomato, skinned and deseeded, chopped into 1 cm squares

45ml lemon juice

45ml sunflower oil

1-2 tablespoons sambal oelek

Pinch of sugar

Salt and pepper to taste


In a large bowl, place the chopped red onion, salt and half the lemon juice. Allow to rest for 30 minutes while you get the other ingredients prepped.

Cook the beans as per instructions on the packet if using frozen. If you are using fresh blanch in boiling water for a minute. Rinse well and drain on tea towel.

Cook the frozen corn kernels as per instructions on the packet. If using fresh, you can microwave corn on the cob for a couple of minutes. Once cool, you can scrape the kernels off.

Cut the remaining vegetables.

Place the other half of lemon juice, oil, pinch of sugar, sambal oelek, salt and pepper in a wide mouthed jar with lid. Tighten lid and shake contents of jar until mixed to a homogenous liquid.

Tip all the prepared vegetables into the bowl with onions along with the drained kidney beans.

Pour in the dressing, mix well and serve. Serves 4 as a main dish for lunch or 6 as a salad.

Cook’s notes: If you don’t want to buy sambal oelek, you can substitute with one red chilli finely chopped and added to onions, prior to pickling in lemon juice.

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