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Mexican Bean Salad
Recipe by:
Pam Garrison
This Mexican-inspired salad works well as an addition to wraps, tacos and burritos. It's also good to spoon onto scrambled eggs. Of course, it's great on it's own, too! If you can't find tinned black beans, substitute dried or a tin of borlotti beans.
Ready in 15 mins
Saved by 111 cook(s)
Ingredients
Serves: 7
- 1 (400g) tin black beans, drained
- 1 (400g) tin chickpeas, drained
- 450g (16 oz) frozen sweetcorn
- half an onion, diced
- 2 green chillies, seeded and minced
- 1 red pepper, diced
- half a bunch fresh coriander, chopped
- 1 plum tomato, diced
- 7 tablespoons extra-virgin olive oil
- juice of 1 lime
- 1/2 teaspoon honey
- salt and freshly ground black pepper to taste
Not quite right? Check out these similar recipes!
Preparation method
Prep: 15 mins1.
In a large bowl, combine all ingredients. Mix well and allow to sit 1 hour before serving.
Tip:
For a tasty twist on an old favourite, layer this salad on top of a jacket potato with lots of Cheddar cheese!
Provided by:Allrecipes
Last updated:
10 May 2013
Reviews & comments
Easy
This salad was surprisingly moreish! Great in a wrap with avocado, sour cream and cheese
Posted:
21 Mar 2011
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2 user(s) found this review helpful
Easy
This was such a pleasant surprise! Highly recommended.
Posted:
09 Oct 2009
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2 user(s) found this review helpful
Easy
I made a big bowl of this and just ate it with sliced avocado and tortilla chips! I couldn't stay away from it.
Posted:
23 Jul 2008
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1 user(s) found this review helpful
