About this recipe: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.
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
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Method Prep:15min › Ready in:15min
In a large bowl, combine all ingredients. Mix well and allow to sit 1 hour before serving.
For a tasty twist on an old favourite, layer this salad on top of a jacket potato with lots of Cheddar cheese!