Bean and Mushroom Salad with Orange-Honey Dressing

1. 1 Canned red beanspack 400 g ≈ $1.10 90 g
2. 2 Canned sweet cornpack 340 g ≈ $1.00 90 g
3. 3 Ground black pepper 1 g
4. 4 Button mushrooms≈ $7.50 per kg 90 g
5. 5 Red onion≈ $3.00 per kg 25 g
6. 6 Sunflower oil 9 ml
7. 7 Honey 2 g
8. 8 Mustard 2 g
9. 9 Parsleypack 50 g ≈ $1.50 5 g
10. 10 Orange juicepack 1 l ≈ $3.00 8 ml
11. 11 Vinegar 9% 4 ml

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

Method

1. Slice the bell pepper into strips and cut the onion into half-moons; sauté in sunflower oil for 5 minutes, then cool.

2. Drain the liquid from the beans, corn, and mushrooms.

3. Combine all the ingredients in a bowl.

4. Finely chop the parsley⁹, then mix in the oil, orange¹⁰ juice, vinegar, honey, and mustard; blend until smooth.

5. Toss with the dressing and let sit for 10 minutes before serving.