Ingredients Jump to Instructions ↓

  1. 400g can cannellini beans, drained

  2. 310g can corn kernels, drained

  3. 2 trimmed celery sticks, sliced

  4. 100g roasted capsicum, chopped

  5. 1 large (250g) avocado, chopped

  6. Chive dressing

  7. 2 tablespoons chopped fresh chives

  8. 1 tablespoon extra virgin olive oil

  9. 1 tablespoon lemon juice

  10. 1 tablespoon red wine vinegar

  11. salt and freshly ground black pepper

  12. NOTE: The chive dressing, without the chives, can be prepared a day ahead.

Instructions Jump to Ingredients ↑

  1. Combine the beans, corn, celery, capsicum and avocado in a large bowl.

  2. For the chive dressing, combine all ingredients in a screw-top jar and shake well.

  3. Just before serving, add the chive dressing to the bean mixture and toss salad gently.

  4. Not suitable to freeze.

  5. Cook's note Add chives and toss through the salad just before serving.

  6. Photography by Brett Stevens.


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