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Black bean & Corn salad cook vegan cook

Black Bean & Corn Salad with Chipotle Dressing

A quick and easy sweet and smoky bean salad that will tingle your taste-buds!
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Prep Time 10 minutes
Servings: 4
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 14.5 oz tin kidney beans drained and rinsed in water
  • 14.5 oz tin sweetcorn drained and rinsed in water
  • 2 spring onions chopped (I do this with scissors!)
For the Dressing
  • 2 red wine vinegar
  • 2 fresh lime juice from 1-2 limes depending on juiciness
  • 2 agave syrup
  • large garlic clove, minced OR 1/4 tsp garlic paste
  • tsp dried oregano
  • tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp chipotle flakes

Method
 

  1. Combine all the kidney beans, sweetcorn and spring onions in a large bowl.
  2. Place all of the dressing ingredients into a bowl and whisk together OR I put them into a kilner jar, pop the lid on and give it all a good shake.
  3. Pour the dressing over the bean salad - et voila! Yumminess which you can eat straight away or leave for an hour to marinade for extra flavour depth.

Notes

This will keep in the fridge and the flavours will develop and get yummier! I have been known to throw in a chopped avocado too! The chipotle flakes are easy to find in the supermarket and add a smoky richness to the dish.
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