1 tin of butter beans (or another sort of bean if you prefer, I like to use black
eyed peas)
2 cobs of corn, boiled for 2 or 3 minutes and then drained and cooled
1 or 2 red capsicums, diced small
a few tomatoes, diced
1 small cucumber, peeled if a thick skinned variety, and diced
1 red onion, finely diced
2 cloves garlic, crushed
Handful of basil leaves and/or parsley roughly chopped
Salt
2-3 tbsp extra virgin olive oil
1 – 2 tbsp red wine vinegar
If you are using tinned beans rinse and drain them and then place in a mixing bowl. Cut the corn kernels off the cobs and place in the mixing bowl. Add the rest of the ingredients and mix together. Tip: don’t add salt to your salad until just before serving time as the salt will draw the water out of the raw vegetables and your salad will become wilted and watery
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.