Mexican Corn and Bean Salad
A salad recipe you can't miss if you like Mexican food: learn how to prepare the perfect Mexican corn and bean salad, a tasty side super easy to make at home.
13 October, 2014
ingredients
Oil
1 tbsp
Onion
2, diced
Garlic
1 clove, crushed
Chilli
1, finely chopped
Tomato
6, diced
sweetcorn
450 g, canned, drained
kidney beans
450 g, canned, drained
Parsley
1 tbsp chopped
Sherry vinegar
2 tbsp
Olive oil
3 tbsp
salt
Pepper
cherry tomatoes
Preparation
Heat the oil in a frying pan and cook the onions and garlic until softened.
Add the chilli and tomatoes and cook for 2 minutes.
Tip into a bowl and stir in the sweetcorn, beans, parsley, vinegar and oil.
Season to taste with salt and pepper.
Divide between serving plates and garnish with cherry tomatoes.
