Name: Mexican bean and tomato salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 Tbsp olive oil; 2 Tbsp red wine vinegar; Half a red chilli; 1 clove garlic; ¼ tsp ground cumin; 1 handful parsley; 1 handful of coriander leaves; 1 red onion; 1 tin black beans (400g); 1 small tin sweet-corn; 150g cherry tomatoes; 1 bell pepper (green or red)

Mexican bean and tomato salad

3 Jun 2015

by Dinna

Prep Time

5 minutes

Cook Time

5 minutes

Total Time

10 minutes

Background

This zingy Mexican bean and tomato salad is ready in just 10 minutes - the perfect filling for tortilla or flat-bread or can be served as a side salad with grilled/barbecued meat.

Ingredients

1 Tbsp olive oil
2 Tbsp red wine vinegar
Half a red chilli
1 clove garlic
¼ tsp ground cumin
1 handful parsley
1 handful of coriander leaves
1 red onion
1 tin black beans (400g)
1 small tin sweet-corn
150g cherry tomatoes
1 bell pepper (green or red)

Instructions

Rinse the beans and sweet corn then drain.
Cut the pepper into small cubes, the tomatoes in halves.
Thinly slice the onion.
Heat half a tablespoon of oil in a frying pan and cook the onions until soft. Then add the beans, corn and tomato pieces. Cook for 2-3 minutes until tender.
Turn off the heat and mix in the spicy salsa and the pepper pieces.
Serve warm or at room temperature.