Lean Salad With Beans And Corn - A Step By Step Recipe With A Photo

Fasting cannot do without such salads: hearty and nutritious, but from permitted foods. I use lean mayonnaise, no eggs. See the detailed recipe!

Cooking description:

Now I'm going to show you how to make a lean bean and corn salad. For salad, you can choose canned or boiled beans. This will not affect the taste of the salad. But you can replace canned corn with boiled corn, but the taste of the salad will be different. In the ingredients, I indicated 2 medium carrots, but it can also be one large. Such a cheerful vegetable mix will delight not only the eye, but also the stomach, nourishing and nutritious! Help yourself!

Purpose: For lunch / For dinner / Inexpensive

Main ingredient: Vegetables / Legumes / Beans / Corn / Canned corn

Dish: Salads

Cuisine geography: Russian cuisine

Diet: Lenten dishes

Ingredients:

• Lean mayonnaise - 3 Tbsp. spoons
• Colored beans - 300 Gram
• Canned corn - 200 Grams
• Boiled carrots - 1-2 Pieces
• Red onion - 1 Piece
• Pickled Peppers - 80 Grams
• Salt - To taste
• Green Onions - To taste

Servings: 6

How to make Lean Beans and Corn Salad

1. Prepare food for the salad. Boil the beans in advance, cool them in the water in which they were cooked. If you get the beans hot, they burst and look not very appetizing. Also boil the carrots, cool and peel. 2. Cut the carrots into cubes, chop the onion as finely as possible. 3. Combine all salad ingredients: beans, corn, carrots, onions, pickled peppers, herbs, salt and other spices as desired. 4. Season salad with mayonnaise and stir. 5. Lean salad with beans and corn is ready. Serve immediately. 6. Bon appetit!