2 cans of kidney beans
1 can of sweet corn
2 medium sized pickled cucumbers
200g sunflower seeds
2tbsp olive oil
In a medium sized salad bowl mix the beans and corn. Cut up the pickles into small pieces and add to the mixture. In a frying pan, lightly cook the sunflower seeds using a bit of olive oil. Stir so not to burn. Remove from heat once most of sunflower seeds have turned a light shade of brown. Mix the cooked sunflower seeds with the rest of the salad.
*This is one of my favourite salads to make and eat. It’s full of fibre and protein thanks to the beans; satisfies the sweet tooth with a bit of corn; and, includes good fats from the sunflower seeds and olive oil. This salad is a great energiser and is a great option for lunch or dinner. Enjoy!
*You can use different types of beans for colour and variety if you like.
