INGREDIENTS

1 x 400g (14 oz) can of cannellini beans, rinsed and drained
1 x 400g (14 oz) can kidney beans, rinsed and drained
1 x 400g (14 oz) can chickpeas, rinsed and drained
½ a red onion finely chopped
1 cup of corn kernels
1 cup of flat leaf parsley chopped

Dressing
1/3 cup apple cider vinegar
1 teaspoon of sugar
2 tablespoons of olive oil (leave out the oil for wholefood plant-based)

 

 

 

 

DIRECTIONS

1. In a small bowl mix all the dressing ingredients together and set aside.
2. In a large bowl, add the beans, onions, corn and parsley.
3. Add the dressing to the salad and (ideally) chill for a few hours before serving. Serve at room temperature.