Hooray for summer! It’s time for evening strolls, beer gardens, swims in the lido, and alfresco dining!
So of course, with all those barbecues and picnics you’ll be having, I thought I’d bring you a great recipe for a tasty salad for those very occasions. This one is a fave of mine as it’s super easy, fresh and makes use of some great summer produce. Plus the Mexican vibe goes really well with all those ice cold beers and mojitos you’ll be drinking! Arriba!
I’ve also tried this heated up as a filling for veggie tacos or baked sweet potatoes and it works really well – topped with the obligatory guac, cheese and sour cream of course.
I used fresh corn on the cob which I got in my brilliant veg bag scheme, but canned sweetcorn would work just as well. Similarly, I used cherry tomatoes, but feel free to use whatever tasty guys are in season where you are. And if you like your Mexican with a bit of a kick, you could add chopped fresh chilli, chilli powder or chilli sauce – mix it up!
Mexican bean salad
- 2 ears of fresh sweetcorn
- 1 can black beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 red onion, finely diced
- 250g cherry tomatoes, halved
- 1 red pepper, chopped
- 2 large handfuls of coriander leaves, roughly chopped
- glug of olive oil
- 2 limes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- salt and pepper
Cook corn in boiling water for 5 minutes (it should still have a bite). Leave to cool and remove kernels from cob.
Place corn, beans, onion, tomatoes, pepper and coriander in large bowl and toss.
To make the dressing, combine olive oil, juice of limes, paprika and cumin in a small bowl or jug and mix well.
Pour the dressing over the salad and toss to coat all ingredients. Season with salt and pepper.