Chilli Bean Salad

A very quick healthy canned bean salad, inspired by a reduced to clear pack of coriander.

Serves 2

340g tin of sweetcorn, drained
390g tin of black beans, drained

400g tin of kidney beans, drained

1 small onion, peeled and finely diced

1 tbsp extra virgin olive oil

Juice of 1/2 a large lemon

30g coriander, chopped

1 tsp ground cumin 

1/4 tsp chilli flakes

Salt & pepper 

Simply mix all the ingredients together.  Ideally this salad should be left for 20 minutes to overnight for the flavours develop.  But it is still great even if eaten straight after mixing.

I ate mine as lunch with nothing else.  It is surprisingly filling, thanks to all the fibre.  But you could add 200g cooked pearl barley to bulk it out for a more filling lunch.

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