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Mexican Bean Salad

A salad that combines beans with corn provides protein and is a great dish to bring to a buffet. Recipe adapted from The Overcoming Multiple Sclerosis Cookbook. Contributed by Rebecca Hoover.

Lunch
Easy
Vegetables
Time 15 mins
Skill Level Easy

Ingredients List

Serves 1
  • cups red kidney beans (black beans or butter beans also work well)
  • 1 1/2 cups sweetcorn
  • 1 cup chickpeas
  • cup diced tomatoes
  • 1/2 cup spring onion , chopped
  • 1/2 cup coriander (cilantro)
  • 1-2 tablespoon chili pepper
  • 90 ml lime juice
  • 1 tablespoon flaxseed oil
Metric - US Imperial

Instructions

  1. Place all the ingredients except the tortillas in a large bowl and toss to combine. 
  2. Taste and season with salt and pepper. Add more lime juice or chilli if required
  3. If desired, serve with warmed and slightly salted corn tortilla. 

Jalapeno chillies vary greatly in heat, so it is smart to start with one tablespoon and adjust as needed. 

Recipe adapted from The Overcoming Multiple Sclerosis Cookbook.