Mexican 3-Bean Salad

This recipe takes no longer than 15 minutes to throw together and is really filling thanks to loads of high-protein beans.

Great served either warm or cold, the vinegar and citrus gives it more tang than your regular chili.

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Mexican 3-Bean Salad

A super fast chili that fills you up and keeps you going.

Course Main Course, Salad, Side Dish

Cuisine Mexican

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 people

Ingredients

• 1 tin kidney beans in chili sauce
• 1 tin black beans drained and rinsed
• 1 tin cannellini beans drained and rinsed
• 1 cup sweetcorn tinned or frozen
• 1 green chili finely chopped
• 1 red pepper diced
• 1 clove garlic crushed
• 1 tsp salt
• 1 tsp sweetener
• 1/2 tsp cayenne pepper
• 1/2 tsp dried cumin
• 50 ml red wine vinegar
• juice of one lime
• juice of one lemon

Instructions

1. Drain and rinse the black beans and cannellini beans (and sweetcorn if using tinned)

2. Add all the ingredients to a large serving dish and mix well

3. Optional: if serving warm, add to a large pan and heat through