Outdoor dining Mexican bean salad
PREPARATION TIME 15 minutes SERVES 4-6 INGREDIENTS
• 1 x 400g tin of black eyed beans, drained • 1 x 400g tin of red kidney beans, drained • 1 x 400g tin sweetcorn, drained • 1 red onion, diced • 1 red pepper, diced • 1 avocado, diced • 1 lime-half juiced and half sliced • 100g watercress • fresh coriander, chopped • 1 chilli, finely sliced
METHOD
1 In a bowl, toss the black eyed beans, red kidney beans, sweetcorn, red oniort, pepper and avocado together; add the juice of half a lime. 2 Assemble the salad with the watercress first, followed by the bean and vegetable mix. 3 Sprinkle the coriander and chilli slices on top and serve with slices of lime. Best-ever sausage rolls
PREPARATION TIME…
