Fiery bean and corn salad

Name: Fiery bean and corn salad
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 can(s) (850 ml); 7-10 Tbsp Kidney beans; 1 can(s) (425 ml) Corn; 1 baby onion; 2 red peppers; 600 g Tomatoes; 7 TABLESPOONS light balsamic vinegar; 1 TABLESPOON Tomato paste; 1-2 TEASPOONS Sambal Oelek; 1 TEASPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TABLESPOONS Olive oil; 2 Beds Cress

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

1 can(s) (850 ml)
7-10 Tbsp Kidney beans
1 can(s) (425 ml) Corn
1 baby onion
2 red peppers
600 g Tomatoes
7 TABLESPOONS light balsamic vinegar
1 TABLESPOON Tomato paste
1-2 TEASPOONS Sambal Oelek
1 TEASPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TABLESPOONS Olive oil
2 Beds Cress

Directions

1
For the salad, drain beans, rinse with cold water and drain. Drain the corn and let it drain. Peel and finely chop the onion. Clean, wash and cut the bell peppers into pieces. Wash tomatoes and cut into large pieces.
2
For the vinaigrette, mix vinegar, tomato paste, sambal oelek and honey. Season with salt and pepper. Fold in the oil.
3
Rinse cress and cut from the bed. Mix prepared salad ingredients, vinaigrette and 3⁄4 cress. Arrange salad and sprinkle with the rest of the cress.