Sweetcorn and Black Bean Salad
A bright and fresh sweetcorn and black bean salad, with bell pepper, tomatoes, coriander and lime.
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Ingredients
- 325 grams tinned sweetcorn
- 400 grams tinned black beans
- 6 medium tomatoes
- 1 red bell pepper
- 20 grams fresh coriander
- 1 lime
Instructions
- Tip the sweetcorn and black beans (and the water from the tins) into a saucepan. Put on a medium heat, bring to a simmer and cook for 3 minutes.
- Tip into a colander and run under the cold tap to bring the temperature back down and stop the cooking process.
- Dice the tomatoes and bell pepper. Put in a large bowl. Add the sweetcorn and black beans and stir.
- Roughly chop the coriander and add to the bowl with a pinch of salt and pepper. Squeeze in the juice of the lime. Stir again, and it’s ready to serve.
Nutrition Facts
Sweetcorn and Black Bean Salad
Amount per Serving
Calories
208
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.5
g
Sodium
409
mg
18
%
Potassium
1071
mg
31
%
Carbohydrates
43
g
14
%
Fiber
12
g
50
%
Sugar
12
g
13
%
Protein
11
g
22
%
Vitamin A
2970
IU
59
%
Vitamin C
78
mg
95
%
Calcium
66
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
