Red Bean and Corn Salad

The red bean and corn salad is a simple and nutritious dish, perfect as a side or as a main course for a summer lunch. Here is the recipe with a small Italian twist, such as adding fresh basil for a touch of Mediterranean freshness.

Ingredients

• 400 g canned red beans, rinsed and drained
• 200 g sweet corn kernels, if possible fresh, otherwise canned
• 1 red bell pepper, cut into cubes
• 1 medium red onion, thinly sliced
• A bunch of fresh basil
• Salt and pepper to taste
• Extra virgin olive oil
• Red wine vinegar
• 1 clove of garlic, minced (optional)
• Lemon juice (optional)

Preparation

1. In a large bowl, combine the red beans and corn kernels.
2. Add the diced red bell pepper and sliced red onion.
3. If you decide to use garlic, mince it finely and add it to the mix.
4. Crumble the fresh basil leaves with your hands and incorporate them into the bowl.
5. In a small bowl, combine 3-4 tablespoons of extra virgin olive oil with a tablespoon of red wine vinegar. If you like, you can also add a bit of lemon juice.
6. Pour the oil and vinegar emulsion over the salad, salting and peppering to your taste.
7. Mix well, so that all the ingredients are well dressed.
8. Let the salad rest for at least 30 minutes in the refrigerator before serving, to allow the flavors to blend well.

Did You Know?

The red bean and corn salad is open to many variations; for example, you can add tuna for an extra dose of protein or chopped fresh chili pepper for a spicy touch. Additionally, this type of salad has roots in South American cuisines, where legumes and corn are widespread ingredients and widely used in various preparations.

Enjoy your meal!