Spicy bean-corn salad

Name: Spicy bean-corn salad
Cook time: 20 min
Total time: 20 min
Yield: 9
Ingredients: 2 can(s) (à 425 ml) Vegetable maize; 1 can(s) (850 ml) Kidney Beans; 4 medium-sized onions; 2 Heads romaine lettuce; 100 ml Lemon juice; 75 ml Oil; 7-10 Tbsp Salt; 7-10 Tbsp dried, crushed chili; 2 TABLESPOONS Honey; 1-2 TEASPOONS Sambal Oelek; 7-10 Tbsp Lemon slices and chillies

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 9

2 can(s) (à 425 ml) Vegetable maize
1 can(s) (850 ml) Kidney Beans
4 medium-sized onions
2 Heads romaine lettuce
100 ml Lemon juice
75 ml Oil
7-10 Tbsp Salt
7-10 Tbsp dried, crushed chili
2 TABLESPOONS Honey
1-2 TEASPOONS Sambal Oelek
7-10 Tbsp Lemon slices and chillies

Directions

1
Rinse corn and beans thoroughly and let them drain. Peel onions and slice them into fine rings. Clean and wash the romaine lettuce and cut into fine strips. Whip lemon juice and oil for the marinade.
2
Season with salt, chilli, honey and sambal oelek. Mix corn, beans, onions, romaine lettuce and marinade. Serve garnished with lemon slices and fresh chillies.