White bean and corn salad

Ingredients

• 420 g White beans, soaked in water overnight
• 250 g Sweet cooked corn, cut off the cob
• 1 pcs Red onion, finely sliced
• 2 clove Garlic, minced
• 2 tbsp Olive oil
• 2 tbsp Lemon juice, fresh
• 1 tbsp Parsley, fresh, chopped
• 1 pinch Fresh ground salt
• 1 pinch Black pepper, fresh gound

Method

1. Soak the beans overnight then drain in the morning.
2. Place the beans into a pot and cover with water up to 3cm more above beans.
3. Bring to a boil and reduce heat after. Simmer the beans until tender.
4. Meanwhile, place the corn kernels into pot with water; cook over medium heat for 3 minutes.
5. Rinse and drain the beans and do the same with the corn.
6. Combine the corn with beans in a bowl; add onions, parsley, and garlic.
7. Whisk the olive oil, lemon juice, salt, and pepper in a bowl.
8. Pour the dressing over the salad then toss to combine.
9. Serve chilled or at room temperature.