How to Make Crunchy Rainbow Salad

by Kirsty Archer

Supplies

  • 1 x 400g can sweet corn kernels
  • 1 x 400g tin of Five Bean Mix
  • 1 green capsicum (green pepper)
  • 1 red capsicum (sweet red pepper)
  • 1 small red onion (optional)
  • 1-2 avocados
  • Juice of half a lemon or lime
  • Instructions

    Step 1

    The beauty of this salad is because it has no lettuce to wilt, you can make it on a Monday and have it crunchy all week!

    Step 2

    I try to keep a few tins of the bean mix and sweet corn in the pantry and is quick to whip up with the addition of some crunchy and colorful veggies

    Step 3

    Drain the bean mix well. For some reason they smell bad when you open the can, but rinse them well until the water runs clear. I also pick out any bad looking beans or loose/empty skins at this point

    Step 4

    After draining and rinsing the beans, add them to a large salad bowl that you can put into your fridge. Now drain the can of corn. I don't rinse the corn, I just drain it in the can and add it as is

    Step 5

    Add the drained corn to the bowl and set about dicing the capsicums (peppers), onion & avocado

    Step 6

    I sometimes leave out the avocado if I make this salad the day/night before because I am fussy with my avocado & like it fresh. If I am making this for the week, I add my avocado each day to a portion

    Step 7

    Add all the diced ingredients, top with avocado and squeeze the juice of half a lemon over the top. Stir through to coat the salad. If you don't have a lemon, a lime works just as well!

    Step 8

    Done! Kept in the fridge, this easily lasts a few days, keeping fresh & crunchy. So versatile you can use it to stuff roasted tomatoes, stir through rice, add tuna & mayo & pop on a sandwich - enjoy!

    Step 9

    Serving suggestion: chicken schnitzel strips with crunchy rainbow side salad :)