This colourful salad is perfect for summer and is loaded with antioxidants. It makes enough to feed a crowd and makes a great side dish or appetizer if served with chips. It’s also great as a topping for taco salads or served with grilled meat and fresh tortillas.

Preparation time: 15 minutes          Cooking time: 5 minutes (only for the corn)

Ingredients

  • 2 cans of organic black beans drained
  • 2 cups of cooked fresh or frozen corn
  • 1 cup of red onion finely chopped
  • 1 green pepper/chilli finely diced
  • 1 capsicum/bell pepper finely diced
  • ¼ cup minced coriander/cilantro
  • Juice of 2 limes
  • 2 teaspoons of Himalayan salt
  • 3 teaspoons of olive oil

Method

  1. Cook the fresh corn or frozen corn for about 5 minutes in a pan on medium heat. Once cooked, remove from heat and let it cool down for a few minutes.
  2. Add all ingredients to a large bowl and toss to combine.
  3. Cover and refrigerate at least for 30 minutes and serve with tortilla chips or use as a side dish or eat it as it is.