Tex-Mex Summer Salad



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


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 GroupFood item
PULSES, NUTS & SEEDSBeans eg. baked beans, chickpeas, kidney beans, lima beans
FruitOther (will need to write lime juice)
VEGETABLESOnions, leeks
VEGETABLESPeppers (red, green or yellow), chillies

Permission from Today's Dietitian