Spiced tomato, corn and kidney beans salad
This vegan spiced tomato, corn and kidney beans salad is a perfect dish for BBQs, parties and picnics or it can be used as a side dish or in a flatbread/wrap as a filling. It’s also rather healthy and nutritious! You can use pre-grilled corn for the recipe or even tinned corn, which you can quickly fry or grill until slightly caramelised. This recipe is zingy and mildly spicy – but if you want it to have a real kick, use fresh jalapeno pepper or add a pinch of cayenne/chilli powder to the dressing.
Ingredients
Method
- Rub some oil over the corn and griddle, grill or barbecue it. Let it cool, then using a sharp knife cut off the kernels.
- Rinse and drain the kidney beans, put them in a mixing bowl.
- Chop the tomatoes, spring onions and jalapeno rings. Add these to the bowl.
- Whisk the oil, lime juice, spices and garlic together. Drizzle this over the salad, then season to taste with salt and pepper. Mix in the coriander.
- Leave it for a couple of minutes, then taste it. Adjust the seasoning, heat, lime juice according to your liking.
- Serve with a lime wedge.