Shaarey Zedek Synagogue Winnipeg > Catering Services > Recipe of the Week

Bean Salad

Submitted by Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department

Ingredients

1-396 gm (15 oz) can	Light Red Kidney Beans, drained and rinsed
155 gm (5.5 oz)	Fresh Corn Kernels
1 small	Red Onion, diced
150 gm (5.4 oz)	Cherry Tomato, cut in halve
30 ml (2 tbsp)	Lime Juice
2.5 ml (1/2 tsp)	Lemon Zest
15 ml (1 tbsp)	Olive Oil, or as needed
	Salt and Pepper to taste
14 gm (1/2 oz)	Fresh Basil, thinly sliced

Method

In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.

This is a nice, simple salad that would go well with a summer barbecue.

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