Kidney Bean Salad

1 can (approx. 230 g drained) kidney beans

1 small red onion

1/2 cucumber

1/2 red bell pepper

1–2 tomatoes or a handful of cherry tomatoes

1 dl corn

Fresh parsley or cilantro to taste

A good splash of unfiltered OILI olive oil

1 tbsp lemon juice or red wine vinegar

1 crushed garlic clove

1 tbsp maple syrup

Salt and black pepper to taste

1. Rinse and drain kidney beans well.

2. Dice the red onion, cucumber, bell pepper, and tomatoes into small pieces.

3. Combine all salad ingredients in a bowl and add the corn.

4. Prepare the dressing by mixing OILI olive oil, lemon juice, crushed garlic clove, maple syrup, salt, and pepper together.

5. Pour the dressing over the salad and mix thoroughly.

6. Let it marinate in the refrigerator for about 15–30 minutes before serving.

Add quinoa or avocado if you want a more substantial salad.