lunch
Mexican Bean Salad
Info
A vibrant, spicy, Mexican-inspired bean salad. Flavoured with cayenne pepper, smoky paprika, and cumin, this hearty bean salad is an excellent source of plant protein.Ingredients
Method
Ingredients
Mexican Bean Salad
- 400g tin kidney beans
- 400g tin black beans
- 80g tin sweetcorn
- Red bell pepper, deseeded and diced
- 150g cherry tomatoes, halved
- Large handful coriander, chopped
- ½ small red onion, finely chopped
Spicy Dressing
- 3 tbsp olive oil
- Juice of 1 lime
- 1 tsp Bart garlic paste
- 1 tsp sugar
- ½ tsp Bart ground cumin
- 1 tsp your favourite chilli sauce
- ¼ tsp Bart cayenne pepper
- ½ tsp Bart sweet smoked paprika
- ¼ tsp salt
Method
1. In a small bowl whisk together all of the ingredients for the spicy dressing.
2. Tip the ingredients for the salad into a large serving bowl. Drizzle over the dressing and toss together well. Let sit for 20 minutes before serving to allow the flavours to develop. This salad will last for up to 2 days in an airtight container.
TIP: add in shredded chicken or feta to level up your salad!
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