Wednesday, June 4, 2008

Black Bean And Salsa Salad

Black Bean And Salsa Salad
serves 4

425g/15oz canned sweetcorn kernels, drained
425g/15oz canned black beans, drained
200g/7oz celery, chopped
100g/4oz onion, chopped
50g/2oz fresh coriander, chopped
175g/6oz ready-prepared salsa
25ml/1fl oz red wine vinegar

• Put the sweetcorn, beans, celery, onion and coriander in a large bowl, and mix well. Blend the salsa and vinegar together. Pour over the salad, and toss well.
• Cover and refrigerate for at least 1 hour before serving.

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