Canned Bean and Crab Stick Salad

1. 1 Canned red beanspack 400 g ≈ $1.10 65 g
2. 2 Canned sweet cornpack 340 g ≈ $1.00 65 g
3. 3 Crab stickspack 200 g ≈ $2.80 35 g
4. 4 Bell peppers≈ $6.00 per kg 25 g
5. 5 Mayonnaise 11 g
6. 6 Red onion≈ $3.00 per kg 40 g
7. 7 Salt 1 g
8. 8 Ground black pepper 1 g

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

Method

1. Chop the red⁶ onion into small cubes, pour boiling water over it, and let it sit for 10 minutes until the water cools, then drain and squeeze out excess water

2. Dice the bell⁴ pepper into small cubes

3. Cut the crab³ sticks into small cubes

4. Drain the liquid from the canned¹ beans and corn, then transfer them to a bowl

5. Add the diced bell⁴ pepper, crab³ sticks, and drained onion

6. Season with salt and pepper, mix in mayonnaise, and toss well

7. Serve immediately or chill for 10 minutes in the fridge

In short

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