Mexican Black Bean Salad – Little Big H

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  • 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.