Black-eyed bean and corn salad
A bright Texan bean salad with lime and cumin. Keeps well in a lunchbox.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Black-eyed peas (can)2 cans
- Corn kernels (can)1 can
- Bell peppers1 bell pepper
- Tomatoes9 oz
- Scallions1 bunch
- Limes1 lime
- Fresh cilantro1 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 store 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 corn and tip them into a bowl.2 cans black-eyed peas1 can corn kernels
- Dice the pepper and tomatoes and slice the scallions. Add them to the bowl.1 bell pepper9 oz tomatoes1 bunch scallions
- 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 cilantro.1 lime1 bunch fresh cilantro
Make it an hour ahead. The beans soak up the lime and cumin as they sit.
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