When we think about summertime, in our minds the sun is shining, a breeze is gently ruffling the leaves on the trees around and there’s barely a cloud in the sky. Unfortunately, the reality isn’t always quite so rosy, as the reports of lightning storms over the UK this weekend showed.
When the rain is bucketing down outside and the skies are grey, you need something with a bit of colour and a touch of zing to brighten your mood – and this bean salad with its citrus kick dressing fits the bill perfectly (and it also satisfies my love of bad puns!)
Sunshine-coloured sweetcorn, mixed with crisp red peppers, juicy tomatoes and filling kidney beans, with a good handful of coriander mixed in make this rainbow-coloured salad the perfect accompaniment to all kinds of grills and barbecue dishes. But it’s also delicious as a filling for tortilla wraps too and would go great with a pepperjack cheese topping.
This salad is dairy and gluten free.
1 x can kidney beans
1 x can sweetcorn or kernals from 1-2 ears of corn, cooked
A bunch of spring onions/scallions
1 x red pepper
2-3 handfuls cherry tomatoes
1-2 tablespoons chopped coriander
For the dressing
4 tbs olive oil
Juice of 1 lime
Juice of 1/2 an orange
1/4 tsp cumin
1/4 tsp paprika
1 finely chopped close of garlic
1) Chop the peppers, cherry tomatoes, spring onions and avocado into bite sized pieces (you may want to chop the spring onions smaller) and tip into a large bowl.
2) Add the kidney beans and sweetcorn.
3) Chop the coriander and scatter over the salad, season, then give it a gentle stir to combine.
4) For the dressing: combine all the ingredients in a screw top jar and give it a good shake, or if you make it in a cup, give it a good whisk. You’ll probably want to add the lime juice last and taste as you go. I like the dressing to be super sharp and citrussy, but if it’s too much for you, either use less lime juice or add a bit of honey.
5) Very important: Do not add all the dressing to the salad at once! That’s how I ended up with a pool of excess dressing at the bottom of my bowl! (See below). Add a couple of tablespoons at a time. If you have any dressing left over, it makes a great marinade for meat.
And now a small request…
Those of you who follow my blog will know that I’ve posted quite a few summer salad recipes recently. If you’ve read, enjoyed or even made some of the recipes, then I’d like you to consider making a donation to charity… My mum and my stepdad braved the storms, rain and lightning last Saturday to throw a barbecue in aid of Cancer Research UK.
So I’d like to do my bit as well. If you make this recipe, please consider donating to my parents’ Cancer Research UK Just Giving page.
Thanks and see you next time!