Updated: Aug 21, 2021
I thought it was high time I switched up my salad and I am so glad that I did. This salad was the perfect salad to go with my fishcake. However, you can make it anytime you want.
I don’t usually put peppers in my salad but I felt the salad needed some added crunch along with the lettuce. The beans actually tasted nice and added an extra dimension to the boring salads that I have been making. It is also very filling.
Prep: 10 mins
-Tin of Sweetcorn
-250g coloured cherry tomatoes
-1/2 romaine lettuce
-400g black beans
-1 red onion chopped
-1 bell pepper
-1/2 tsp coriander
-1/2 tsp mint
-1 Tbsp garlic olive oil
-Sour cream (garnish) optional
Drain water from the black bean and place in a large bowl.
Drain water from the Sweetcorn and place in a bowl.
Chop one red onion into small pieces.
Chop avocado into chunks.
Chop Red Bell Pepper into pieces.
Cut romaine lettuce into strips
Chop cherry tomatoes into halves.
Add garlic paste, lime, coriander, mint, olive oil and salt and pepper to taste.