Mexican Fruit, Corn and Bean Salad
This wonderful, colourful salad is vibrant and fresh, in both looks and taste. It will complement almost any al fresco spread - it looks great, doesn't wilt and goes well with many different dishes and cuisines. Plus it's easy to assemble and always well received.
1 x 400g tin of black beans or kidney beans, rinsed and drained
1 x 200g tin of sweetcorn, drained
6 peppadew peppers, sliced into thin strips
1 small red onion, finely sliced
750g diced watermelon
6 tbsp chopped fresh coriander
1 clove of garlic, minced
juice of 2 limes
2 tbsp avocado oil
1 tsp ground cumin
1/2 tsp chilli flakes
salt and freshly ground black pepper
Whisk together all the dressing ingredients and season well with salt and pepper
Mix together the beans, sweetcorn, peppadews and red onion in a bowl. Pour over the dressing, cover and refrigerate for 1 hour to allow the flavours to infuse
Just before serving, add the watermelon and fresh coriander
Black beans and kidney beans are essential Pantry Pals for Mexican cooking. You can cook them from scratch or use tinned beans.
Soak dried beans overnight, then discard the water, top up with fresh water and boil for 30 minutes.
Change the water again and simmer until just tender. Boiling is important for kidney beans, as undercooked kidney beans are hazardous. These beans can be added to chilis, salads, taco fillings and even Mexican breakfast dishes.