Ingredients:

  • 1 (15-oz) tin Black Beans, rinsed and thoroughly drained
  • 1 (15-oz) tin Kidney Beans, rinsed and thoroughly drained
  • 1 cup Sweetcorn (tinned or frozen), drained or thawed
  • 1 large Red Bell Pepper, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 1/2 medium Red Onion, very finely diced
  • 1/2 cup, packed Fresh Coriander (Cilantro), roughly chopped
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lime Juice (juice of 3-4 limes)
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Granulated Sugar or Maple Syrup
  • 1 tsp Ground Cumin
  • 1/2 tsp Chilli Powder (mild)
  • 1/2 tsp Garlic Powder
  • 1 tsp Fine Sea Salt, or to taste
  • 1/2 tsp Freshly Ground Black Pepper, or to taste

Instructions:

  1. Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lime juice, and red wine vinegar until slightly emulsified.
  2. Add Seasoning: Whisk in the sugar/maple syrup, cumin, chilli powder, garlic powder, salt, and pepper. Taste the dressing and adjust salt or acidity if necessary. Set aside.
  3. Rinse Beans: Thoroughly drain and rinse the black beans and kidney beans under cold running water until the liquid runs clear. Drain again.
  4. Dice Vegetables: Dice the red and green bell peppers and the red onion uniformly and finely.
  5. Combine Solids: Transfer the rinsed beans, sweetcorn, diced peppers, and diced red onion into the large mixing bowl.
  6. Dress the Salad: Pour the prepared vinaigrette over the salad mixture. Using a rubber spatula, fold the ingredients gently until everything is evenly coated.
  7. Add Herb and Chill: Fold in the fresh coriander/cilantro. Transfer the salad to an airtight container and refrigerate for at least 30 minutes, or ideally 2 hours, to allow the beans to absorb the zesty dressing.
  8. Final Adjustments and Serving: Remove the salad from the fridge, give it a final stir, and taste again, adding a pinch more salt or a splash of lime juice if needed. Serve chilled or at cool room temperature.