Mexican Bean Salad

Ingredients (serves 4-6 as a side salad) 

• 440g (14oz) can red kidney beans, drained

• 185g (6oz) frozen sweetcorn, cooked

• 1 green pepper (capsicum), seeded and chopped

• ½ bunch spring onions, chopped

• 2 tablespoons chopped fresh coriander

• ½ iceberg lettuce, shredded, if desired

• lime slices and parsley sprigs, to garnish 

Lime dressing:

• 60 ml (2lf oz) virgin olive oil

• juice of ½ lime

• 1 clove garlic, crushed

• salt and pepper 

Put the kidney beans, sweetcorn, green pepper (capsicum), spring onions and coriander into a bowl. To make the dressing, put all the ingredients into a bowl or screw-top jar and mix well. Pour over the salad and toss together.

Line a serving dish with shredded iceberg lettuce, if desired, and spoon the bean mixture on top. Serve the salad garnished with lime slices and springs of parsley.