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Mexican Bean Salad (In Progress)

Print Recipe
Prep Time 20 minutes
Servings: 6 side salads
Course: Packed Lunch, Salad, Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400g tin Black Beans
  • 400g tin Kidney Beans
  • 400g tin Cannellini Beans
  • 340g tin Sweetcorn (285g drained weight)
  • 1 Pointed Red Sweet Pepper
  • 1 Green Bell Pepper
  • 1 Medium Red Onion
  • 400 g Baby Plum Tomatoes
Dressing
  • 1/4 cup Red Wine Vinegar (naturally gluten free)
  • 1/4 cup Olive Oil (Light & Mild is best)
  • 1/2 cup Chopped Fresh Coriander
  • 1 tbsp Lime Juice (approx. 1/2 lime)
  • 1/2 tbsp Lemon Juice (approx. 1/4 lemon)
  • 1/2 tsp Dried Garlic
  • 1/2 tbsp Honey (runny honey is easiest)
  • 1/4 tsp Salt
  • 3/4 tsp Cumin
  • 3/4 tsp Black Pepper
  • 1/4 tsp Ground Chillis (optional for a spicey kick)

Method
 

  1. Dice the onion into small pieces.
  2. Chop the red and green peppers into small pieces, removing the seeds and white from the middle of each.
  3. Chop the baby plum tomatoes into small pieces, usually three slices per tomato.
  4. Drain and rinse all of the beans and sweetcorn.
  5. Mix all of the main ingredients together in a large bowl.
  6. The coriander should be chopped into small pieces. Mix it with all of the dressing ingredients in a mug or small bowl and mix well.
  7. Pour the dressing over the main salad and mix well.

Notes

This simple Mexican bean salad is great as a side dish to your main course, or as a simple packed lunch. It's naturally gluten and dairy free.
After preparing, keep refrigerated in a sealed container and consume within 2 days.