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Warm black bean salad
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1 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 x ½ red chilli, deseeded and roughly chopped
1 garlic clove, chopped
1 x ¼ tsp ground cumin
25g pack coriander, use half
25g pack parsley, use half
1 x ½ tbsp olive oil
1 red onion, sliced
400g can black beans, drained and rinsed
195g can sweetcorn, drained
150g cherry tomatoes, halved
1 green pepper, deseeded and chopped
1. Put the extra virgin olive oil, vinegar, chilli, garlic, cumin and herbs into a blender or the small bowl of a food processor. Blitz together until you have a thick green dressing.
2. Heat the olive oil in a frying pan and cook the onion over a medium heat for 5 minutes until softened. Turn the heat down, stir in the beans, sweetcorn and cherry tomatoes and cook for 2 minutes to warm through. Remove from the heat and toss with the pepper and dressing. Serve with warm wholemeal tortillas, if liked.
Typical values per serving:
This recipe was first published in February 2012.