Mexican Bean Salad Cups

Recipes Mexi-Bean Salad Cups

Mexi-Bean Salad Cups

This Mexican-inspired salad is easy to make and bursting with fresh colourful veggies. Prep it ahead of time for a quick and easy lunch or snack when you’re out and about.

Lunchbox Snacks

15 min prep

6 serves

2 serves of veg

400g can black beans, rinsed and drained
420g can no added salt corn kernels, rinsed and drained
¼ small red onion, finely diced
1 medium Lebanese cucumber, finely diced
1 medium red capsicum, finely diced
2 small tomatoes, finely diced
1 cup fresh coriander leaves, shredded
1 lime, juiced
1.5 tbsp olive oil
½ tsp chilli powder
½ tsp cracked pepper

Place the black beans, corn kernels, red onion, cucumber, capsicum, tomatoes and coriander in a large mixing bowl and mix gently.
Place the lime juice, olive oil, chilli powder and cracker pepper in a small jar and shake to combine. Pour dressing over salad.

Serving suggestions:

Feel free to substitute the black beans for red kidney beans or four bean mix instead.
Feel free to add some fresh diced avocado if available and eating soon after preparation.
This salad is great on its own, however it could also work as a dip for toasted pita bread, on a wholemeal wrap or as a side salad with a grilled protein such as chicken or fish.

Storage tips: Refrigerate undressed in an airtight container for up to 4 days. Dressing is best stored separately to the salad and then added just before eating.

Kids in the kitchen: Depending on your child’s age and skill, they can help with rinsing the beans and corn, cutting up vegetables, preparing the dressing and mixing the salad together.

Important

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.