Black-eyed bean and corn salad
A bright Texan bean salad with lime and cumin. Keeps well in a lunchbox.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Black-eyed beans (tin)2 tins
- Sweetcorn (tin)1 tin
- Peppers1 pepper
- Tomatoes250 g
- Spring onions1 bunch
- Limes1 lime
- Fresh coriander1 bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Drain the black-eyed beans and the sweetcorn and tip them into a bowl.2 tins black-eyed beans1 tin sweetcorn
- Dice the pepper and tomatoes and slice the spring onions. Add them to the bowl.1 pepper250 g tomatoes1 bunch spring onions
- Squeeze over the lime, add 2 tablespoons of oil, half a teaspoon of cumin and a pinch of salt and sugar, and toss. Scatter with chopped coriander.1 lime1 bunch fresh coriander
Make it an hour ahead. The beans soak up the lime and cumin as they sit.
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