My family eat more beans and less meat these days. I often make bean salads and this is one of my favourites. I tried some different beans for this salad and I think Black Beans work best. When combined with colourful vegetables, the black colour of beans is quite striking. This salad is also nice with flat bread or plain corn chips.
Makes
4 to 6 Servings
Ingredients
Black Beans 200g Tin (or cook dried black beans in slightly salted water)
Frozen Corn Kernels 1 cup
Red & Green Capsicum 1/2 to 1 each
Avocado 1
Tomato 1
Red Onion 1/2
Coriander 1/2 bunch
Lime or Lemon Juice 2 to 3 tablespoons
Olive Oil 2 to 3 tablespoons
Garlic 1 clove *grated or finely cut
Chilli 1/2 to 1 *finely cut
Salt & Pepper
Method
- Cut Capsicums, Tomato, Red Onion, Coriander into about same size as Corn and Black Beans. Roughly cut Avocado.
- Combine all ingredients in a large mixing bowl. Season with good Salt & Pepper.
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