Ingredients
4.5 oz (125 g) canned beans, drained and rinsed
2 hard-boiled eggs, chopped
2 pickles (or salted cucumbers), diced
1 small red onion, finely chopped
Small handful of fresh parsley, chopped
2 oz (60 g) canned corn, drained
Mayonnaise, as needed to coat
Salt & black pepper, to taste
Instructions
Prep the ingredients – Get everything ready: beans, eggs, pickles, onion, parsley, corn, and mayo.
Chop – Dice the pickles, onion, eggs, and parsley. Add them to a large mixing bowl.
Add beans & corn – Mix in the drained beans and corn.
Add mayo & seasoning – Stir in enough mayonnaise to coat. Season with salt and black pepper to taste.
Toss & serve – Gently toss everything together to keep the beans, eggs, and corn intact. Serve chilled or at room temperature, garnished with extra parsley or egg slices.
Notes
Swap half the mayo with Greek yogurt for a lighter version.
Add celery for extra crunch.
Stir in Dijon mustard for more tang.
Tastes even better chilled for 30 minutes before serving.
- Prep Time: 5 minutes
- Category: Salad
Nutrition
- Serving Size: 2
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 13g