healthy choice
Mexican Bean Salad
recipe by
suzannah smart // smart dietetics
Super simple and nutritionally complete as a vegetarian meal, a tasty addition to tacos or a colourful side dish.
4 Serves
Vegetarian
Vegan
Dairy Free
Gluten &
Wheat Free
Ingredients
- 400g can black beans, drained and rinsed
- 400g can kidney beans, drained and rinsed
- 400g can corn kernels, drained and rinsed
- 1 punnet (250g) cherry tomatoes, cut in half
- 1 red capsicum, diced
- 1 green capsicum, diced
- 1⁄2 red onion, finely diced
- 1 bunch coriander, roughly chopped
- 1 fresh large red chilli, deseeded and finely diced (optional)
- 3 tbsp (60ml) white wine vinegar or lemon juice
- 3 tbsp (60ml) olive oil
- 1⁄2 tsp paprika
Method
Mix all ingredients together in a bowl and serve.
