Mexican bean salad
Ingredients
- 1-14 oz can Kidney beans
- 1-14 oz Haricot beans or cannellini beans
- 8 oz can Sweet corn
- 1 Red bell pepper
- 1 Fresh green chili
- 1 Onion
- 1 bunch Coriander
- 1 Garlic clove
- Salt to taste
- Pepper to taste
- 1 Tomato deseeded
Ingredients for the dressing
- 2 Limes
- Salt to taste
- Pepper to taste
- 1/4 tsp Caster sugar
- 1 tbsp Oregano
- 4 tbsp Olive oil
Method
- Drain the beans and corn well and set aside in bowl. Chop the onion, green chili, red pepper and tomato into 1 cm cubes.mix with the beans. And season lightly with salt and pepper.
- To make the dressing beat the oil, lime juice, zest of 1 lime, oregano and salt and pepper and sugar until well combined.
- Pour over salad toss well to combine and allow it to sit for 15 to 20 minutes before serving, garnish with coriander and serve.
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