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Colourful three-bean salad is as easy to make as it is delicious. When you add rice and lots of vegetables, it becomes a substantial, nutritious one-dish meal.
Replace the green beans with 250g broccoli, broken into small florets. * Mexican-style bean and corn salad Combine 2⅓ cups (400g) frozen corn kernels, cooked and drained, with 1 can (about 400g) borlotti beans, drained and rinsed. Add 3 spring onions, sliced; 1 chopped large ripe tomato; 2 small capsicums (1 red and 1 green), deseeded and chopped; and¼ cup (15g) chopped fresh coriander leaves. Make the dressing with 2 tbsp olive oil, the juice of 1 large lime, 2 chopped garlic cloves,½ tsp mild chilli powder,½ tsp ground cumin and pepper to taste. Add to the salad and toss well. Toast 3 small corn tortillas under a hot grill for 1 minute or until crisp, then crumble them over the salad.
This salad provides excellent amounts of dietary fibre, both the soluble and insoluble types.