Mushroom and Red Bean Salad

1. 1 Canned red beanspack 400 g ≈ $1.10 90 g
2. 2 Canned sweet cornpack 340 g ≈ $1.00 60 g
3. 3 Button mushrooms≈ $7.50 per kg 90 g
4. 4 Bell peppers≈ $6.00 per kg 50 g
5. 5 Red onion≈ $3.00 per kg 25 g
6. 6 Sunflower oil 15 ml
7. 7 Honey 5 g
8. 8 Mustard 3 g
9. 9 Parsleypack 50 g ≈ $1.50 5 g
10. 10 Orange juicepack 1 l ≈ $3.00 15 ml
11. 11 Vinegar 9% 5 ml
12. 12 Ground black pepper 1 g

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

Method

1. Slice the bell⁴ pepper into strips, halve the onion into half-moons, and cut the mushrooms into even slices.

2. Sauté the onion, peppers, and mushrooms in 1 tablespoon of neutral oil for 7 minutes until tender and most of the moisture evaporates, then cool.

3. Drain the liquid from the canned¹ beans and corn.

4. Finely chop the parsley⁹, then blend it with the remaining oil, orange¹⁰ juice, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and a pinch of black pepper until smooth.

5. Combine the beans, corn, and cooled sautéed vegetables, toss with the dressing, and let sit for 10 minutes before serving.