Mexican bean salad recipe

It’s the summer equivalent of a steaming chilli: this Mexican bean salad recipe delivers the hot, hearty kick of the classic but with chilled ingredients for a lighter, fresher take on the dish. Serve on a bed of mixed leaves, or as a side dish for a summer barbie.

Ingredients (serves 6)

For the salad:

400g tin black beans

400g tin kidney beans

1 medium red pepper

1 medium orange or yellow pepper

325g tin sweetcorn

180g cherry tomatoes

½ medium cucumber

For the dressing:

2tbsp cider vinegar

2tbsp passata

1tbsp tomato purée

1tbsp olive oil

1tbsp lime juice

1 clove garlic, crushed

1tbsp smoked paprika

½tsp chilli powder

½tsp chipotle paste

¼tsp vegetable stock powder

¼tsp salt

Method

Firstly, prepare the dressing. Add the cider vinegar, passata, tomato puree, olive oil, lime juice, garlic, smoked paprika, chilli powder, chipotle paste, vegetable stock powder and salt into a small blender attachment or NutriBullet, and blend until smooth. Then, set it aside for later.

Next, chop the red pepper, orange/yellow pepper and cucumber into small chunks, chop the tomatoes in half, and add them into a large salad bowl. Then, drain the sweetcorn, black beans and kidney beans from their tins and rinse them thoroughly, before also adding them into the salad bowl.

Now, pour the dressing on top of the salad, and stir it in until well mixed and all of the vegetables are evenly covered. Then when this is done, serve.

For more recipes, visit harrietemily.com