Mexican Bean Salad
A delicious and colorful salad.
Ingredients
For the Lime Dressing
- 5 fl. oz. olive oil
- 3½ fl. oz. red wine vinegar
- zest and juice of 4 limes
- 2 tsp. chili flakes
- 3 Tbsp. freshly chopped cilantro or flat-leaf parsley
- sea salt
- freshly ground black pepper
Salad
- 1 (14 oz.) can black beans drained and rinsed
- 1 (14 oz.) can kidney beans drained and rinsed
- 1 (14 oz.) can cannellini beans drained and rinsed
- 2 red bell peppers (or orange, or yellow) cored, deseeded, and diced
- 10½ oz. frozen sweetcorn kernels thawed (optional)
- celery finely diced, to taste
- 1 red onion diced
Instructions
- Start by making the lime dressing. Place all dressing ingredients in a small bowl, season with salt and pepper, and whisk together.
- Add beans, peppers, sweetcorn, and red onion to a large mixing bowl. Pour over dressing, season to taste with salt and pepper, and mix well.
- Serve cold.
Notes
This is such a fun salad, full of protein and bursting with fresh, spicy, and zingy flavors. Try it with mango, avocado, or cubes of grilled halloumi, or shredded iceberg (or other) lettuce for extra height.
Personally, I think it’s fine as it is.
