- kidney beans: 400 g
- corn: 200 g
- red onions: 0.5 pieces
- for the dressing: mustard, medium hot: 1 tsp
- apple vinegar: 1 tbsp
- sunflower oil: 1 tbsp
- ground cumin: 0.5 tsp
- agave syrup: 0.5 tsp
- salt with herbs: 1.5 tsp
- salt & pepper: 0.5 tsp
Put the beans and the corn into a strainer and rinse them well. Put the filled strainer to the side in order to let the water drain from the beans and the corn.
Cut the onion into very small pieces.
Fetch a medium sized bowl, add all of the ingredients needed for the dressing and stir everything together with a fork.
Now add the beans, the corn and the onion and stir it all together. If you'd like you can still add some fresh herbs. Your lunch and/or dinner is ready to go! Yummy.