Light and summery: red bean and corn salad with salted ricotta, a very simple recipe that you can prepare with canned red beans or follow my advice on how to cook beans dry or fresh. Tasty, fresh, perfect for tackling the great heat, this bean, corn, and vegetable salad is perfect to bring to the office, for a picnic, or serve at a summer dinner, perhaps together with a delicious borlotti bean salad with tomatoes, onions, and corn.
I flavored the recipe with flakes of salted ricotta for an even fresher taste, and if you like, you can enrich it by adding tuna or mackerel. Let’s see how to prepare it together!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Summer
- Energy 540.25 (Kcal)
- Carbohydrates 68.34 (g) of which sugars 4.40 (g)
- Proteins 28.38 (g)
- Fat 18.89 (g) of which saturated 1.83 (g)of which unsaturated 0.69 (g)
- Fibers 16.37 (g)
- Sodium 885.28 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz red beans (already cooked)
- 5 oz sweet corn, canned, drained
- Half head lettuce
- 1 stalk celery
- 3.5 oz salted ricotta
- Half lemon (juice)
- to taste extra virgin olive oil
- 1 sprig basil
- to taste oregano
- to taste salt
Tools
- Bowl
- Cutting Board
Recipe
Place the cooked red beans, well drained from the can or cooking liquid if you prepared them yourself, in a bowl.
Wash the celery stalk and lettuce leaves, let them dry and cut everything into pieces.
Add the vegetables to the red beans, along with the corn and flakes of salted ricotta.
Now all you have to do is dress the salad with salt, oil, oregano, the juice of half a lemon, fragrance with a few fresh basil leaves, and stir.
Place in the refrigerator until serving and enjoy your meal!
Storage and Tips
Storage: The bean salad can be kept in the refrigerator in a closed container for at least 3-4 days. If possible, it’s good to dress it at the time of use.
Tips: As with any salad, you can increase or decrease the quantities of the ingredients according to your tastes. You can choose any type of lettuce like butter, curly, leaf, etc.
If you like, you can enrich the recipe by adding tuna or mackerel.
