Easy bean salad with corn and avocado

After the blazing sunshine of a week ago, we are back to more typical April weather with cooler temperatures and some grey skies. Nonetheless, there is progress towards warmth and the sunshine of last week offers a glimpse of what is to come.

Outdoor eating from a week ago

This salad was a perfect match for the sunshine and it would be a great barbecue side dish for the summer months. It is extremely simple - kidney beans, sweetcorn kernels, coriander and avocado. I served it with sweet potato on the side, but you could mix it all together if you prefer. A drizzle of balsamic vinegar is all the end product needs and even that is optional.

 

Usually I would add spinach leaves or similar to a meal like this, but when I made it we were out of fresh greens. In the end I was pleased to serve it without the distraction of leaves. For a simple ingredient list the dish comes together as a flavoursome and vibrant lunch.

Easy bean salad with corn and avocado

Perfect for summer but easy to mix up at any time of year

Serves 3 to 6 as a main or side

Vegan

Author: Bite-sized thoughts

Ingredients

1-1/2 cups cooked kidney beans (one 375g tin if using tinned)

1/2 - 3/4 cup cooked corn kernels

1/2 medium avocado, diced

Small bunch of coriander, chopped

2 - 3 medium sweet potatoes, cooked and cubed

Balsamic vinegar, to serve, optional

Method

Combine the beans, corn, avocado and coriander in a bowl and toss to combine. 

Mix through the sweet potato and vinegar if desired, or serve the bean mix alongside the sweet potato with an optional drizzle of balsamic at the end.

What salads have you been enjoying lately?

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