Mexican corn and bean salad
What I like about this bean salad recipe is that it's perfect made with either fresh or canned corn and beans, because it�s the charring and tasty dressing that
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Ingredients
- 2 tablespoons cumin seeds, toasted
- 6 spring onions, trim excess green tops
- 400 grams can corn kernels, drained
- 400 grams can three bean in brine mix, drained
- 1 cup cherry tomatoes, halved
- 1/2 telegraph cucumber, skin on, cubed
- 60 grams can la morena salsa rojo or 1 red chilli, chopped
- juice from 2 limes and 1 lemon
- 2 tablespoons olive oil
- 1/2 cup loosely packed coriander, leaves and stalks chopped or torn
- 1/2 teaspoon salt
- extra lime and coriander to garnish
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