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Ingredients

  • 1 x 14 oz. (400g) can black beans, rinsed, drained

  • 1 x 7 oz. (200g) can sweet corn, rinsed, drained

  • 1 red bell pepper, sliced

  • bunch coriander, chopped

  • 5 oz. (150g) hot salsa

  • Serving suggestions:

    • guacamole

    • tortilla chips

Instructions

1. Rinse the black beans and corn under cold running

water, rinse thoroughly and drain well. Slice the

pepper into small strips. Chop the coriander coarsely.


2. Mix the beans, corn, pepper and coriander with the

salsa in a medium bowl. This salad can be stored in

an airtight container in the refrigerator for up to 3 days.

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