Mexican Bean & Tomato Salad or Salsa

I manage to grow one or two scraggly coriander plants a year.  This time I decided to use my meagre harvest in a Mexican style bean salad/salsa.

Serves 4

1/2 medium onion, finely diced
1 clove of garlic, peeled and finely grated
1 small red chilli, deseeded and finely chopped
1 small bag of coriander, finely chopped
2 large vine tomatoes, diced
1 tin black or pinto beans
2 tbsp olive oil
1 tbsp lime or lemon juice
Salt & pepper

Mix all the ingredients together and leave to stand for 10-20 minutes if possible for the flavours to mingle.

We mixed half this salad with 2 mugs of cooked brown rice to make a salad, and have kept half back to have as a salad with several other vegetable dishes another day.

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