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Mexican bean and tomato salad

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.  
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

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
  • 150 g cherry tomatoes
  • 1 bell pepper green or red

Method
 

  1. Rinse the beans and sweet corn then drain.
  2. Cut the pepper into small cubes, the tomatoes in halves.
  3. Thinly slice the onion.
  4. 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.
  5. Turn off the heat and mix in the spicy salsa and the pepper pieces.
  6. Serve warm or at room temperature.