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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

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

Method
 

  1. Rub some oil over the corn and griddle, grill or barbecue it. Let it cool, then using a sharp knife cut off the kernels.
  2. Rinse and drain the kidney beans, put them in a mixing bowl.
  3. Chop the tomatoes, spring onions and jalapeno rings. Add these to the bowl.
  4. 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.
  5. Leave it for a couple of minutes, then taste it. Adjust the seasoning, heat, lime juice according to your liking.
  6. Serve with a lime wedge.