Mexican Bean Salad | The Barossa Mag

Ingredients

• 400g can black beans, drained and rinsed
• 400g can kidney beans, drained and rinsed
• 400g can corn kernels, drained and rinsed
• 1 punnet (250g) cherry tomatoes, cut in half
• 1 red capsicum, diced
• 1 green capsicum, diced
• 1⁄2 red onion, finely diced
• 1 bunch coriander, roughly chopped
• 1 fresh large red chilli, deseeded and finely diced (optional)
• 3 tbsp (60ml) white wine vinegar or lemon juice
• 3 tbsp (60ml) olive oil
• 1⁄2 tsp paprika