Summer Kidney Bean and Corn Salad

Ingredients 
Serves: 6 

• 400g canned red kidney beans drained and rinsed
• 155g fresh or frozen sweetcorn kernels
• 1 small onion, diced
• 1 punnet cherry tomatoes, halved
• 2 tablespoons lime juice

• 1 teaspoon lemon zest (optional)
• 1 tablespoon olive oil, or as needed
• salt and freshly ground black pepper to taste
• large bunch fresh basil, finely chopped

• Directions
  Preparation:15min  ›  Ready in 15min 

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

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