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