Crunchy Crouton, Corn, and Red Bean Salad

1. 1 Ruskspack 300 g ≈ $2.50 30 g
2. 2 Canned sweet cornpack 340 g ≈ $1.00 50 g
3. 3 Canned red beanspack 400 g ≈ $1.10 50 g
4. 4 Parsleypack 50 g ≈ $1.50 5 g
5. 5 Green onionspack 50 g ≈ $1.30 20 g
6. 6 Mayonnaise 40 g
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Drain the corn and beans, rinse the beans, and pat dry.

2. Wash the green⁵ onion and parsley⁴, then finely chop.

3. Combine the corn, beans, and herbs in a bowl, season with salt.

4. Toss with mayo and mix well.

5. Chill the salad for 10 minutes in the fridge.

6. Just before serving, fold in the croutons, toss lightly, and serve immediately while still crisp.

In short

• In the planner this dish is cooked for two days: reheat on day two.