This Mexican black bean salad is super easy and super quick. I’ve used canned beans for convenience. They are the perfect fast food and I always have some in the cupboard ready for a quick side dish or lunch.
I started giving H beans and chickpeas early on and would simply mash them with a fork. He now absolutely love them and will happily eat them straight out of the tin.
When I posted this dish on Instagram one of my lovely followers commented that they thought the yellow was mango. Next time I make this I’m adding mango. How delicious would that be! So go ahead and get creative and add lots of fresh herbs – in my opinion that is what makes this salad extra delicious. Enjoy xxx
Mexican Black Bean Salad
- 400 gram tin black beans
- Half a punnet of cherry tomatoes; quartered
- Half a large cucumber , quartered and sliced
- 1/2 a large yellow capsicum; chopped
- Large handful of coriander leavers; chopped
- salt and pepper
For the dressing
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon honey
- 1/2 teaspoon cumin
Drain and rinse the black beans. Add to a bowl along with the tomatoes, cucumber, capsicum, and coriander. Combine the dressing ingredients and add to the salad. Season with salt and pepper and serve.
Add more cumin to suit, I've kept it mild for the little guy. Chilli would also be a great addition.