Bean Salad
recipe

A hearty and nutritious side dish perfect for pairing with grilled foods.
Preparation Time: 20 minutes
Serving Size: 4 servings
Ingredients:
- 1 can kidney beans (about 400 g)
- 1 can black beans (about 400 g)
- 1 red onion, finely chopped
- 1 bell pepper, diced (e.g., red or yellow)
- 150 g corn (fresh or frozen)
- 1 dl fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions:
1. Rinse and drain the kidney beans and black beans.
2. In a large bowl, combine the beans, red onion, bell pepper, corn, and parsley.
3. In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and mix well.
5. Let the salad chill in the refrigerator for about 10 minutes before serving.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 12 g
- Carbohydrates: 35 g
- Fat: 8 g
- Fiber: 10 g

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