Name: Spiced tomato, corn and kidney beans salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 corn on the cob; ½ tin kidney beans (200g); 2 Tbsp olive oil; 2 ripe tomatoes; 1 Tbsp green jalapeno rings (pickled); 3 spring onions or 1 shallot; ½ tsp paprika; ½ tsp ground cumin; Juice of ½ lime; 1 garlic, minced; Salt and pepper; 1 handful coriander leaves, chopped

Spiced tomato, corn and kidney beans salad

27 Apr 2017

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

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

1 corn on the cob
½ tin kidney beans (200g)
2 Tbsp olive oil
2 ripe tomatoes
1 Tbsp green jalapeno rings (pickled)
3 spring onions or 1 shallot
½ tsp paprika
½ tsp ground cumin
Juice of ½ lime
1 garlic, minced
Salt and pepper
1 handful coriander leaves, chopped

Instructions

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.