Tex-Mex Summer Salad SERVES: 4 Ingredients: The Salad: 340g (12oz) canned sweetcorn, drained 75g (2.6oz) finely chopped onion 400g (14oz) canned black beans, drained 1 jalapeño pepper, chopped (with the seeds if you like it hot) – optional 1 red bell pepper, seeded and chopped 150g (5.3oz) cherry tomatoes, halved The Dressing: 350ml (12.3floz) lime juice (fresh) 2 tsp olive oil 1 tsp mild chili powder 1/2 tsp cumin 1/4 tsp pepper A tiny sprinkle of salt Method: Put the drained sweetcorn directly into a bowl. Add the onions, beans, jalapeño (optional), red bell pepper, and the chopped cherry tomatoes and set aside. For the dressing: Combine ingredients in a small bowl and mix well. Pour the dressing over the corn and beans mixture and toss. Let the salad sit in the refrigerator for an hour, or even overnight before serving. FFQ Information Food Group Food item PULSES, NUTS & SEEDS Beans eg. baked beans, chickpeas, kidney beans, lima beans Fruit Other (will need to write lime juice) VEGETABLES Sweetcorn VEGETABLES Onions, leeks VEGETABLES Tomatoes VEGETABLES Peppers (red, green or yellow), chillies Permission from Today's Dietitian Go Back
