Mexican Bean Salad with Guac & Salsa

Mexican Three Bean Salad

Christopher: ‘Corn and beans, you don’t get much more Mexican than that. This simple salad is ready in minutes, does not lack in flavour and as an added bonus – it’s really healthy!  If you fancy a cheesier version why not try our south-western style two cheese salad. This dish is great for a light dinner or a lunch,  you can tuck it in a Tupperware and take it work. ‘

This bean salad takes: 15 minutes

Mexican Bean Salad with Guac & Salsa
Mexican Bean Salad with Guac & Salsa

Get it:

Four corn on the cobs, cut in half lengthways

One can of red kidney beans, drained

One can of black eyed beans, drained

One can of black beans, you’ve guessed it- drained

One red onion, diced

One yellow pepper, diced

A few leaves of roughly chopped coriander

Salt and pepper to taste

A few slices of lime

The juice of one lime

Screen Shot 2016-07-20 at 21.17.44
Mexican three bean salad

Make it:

1. In a griddle pan on a medium heat cook the corn for about 5 minutes on each side. It should be soft and started to brown

2. Mix the other ingredients together except the lime slices, leave to combine for a few minutes

3. Serve topped with the corn and lime slices

 

Need dips? Check out or fresh Guacamole and Salsa recipes

#BandBrecipes

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