Mexican or Italian Bean Salad

Slowly moving into salad season, so I thought I'd experiment with a bean salad.

Serves 2

1 can beans in water, drained  (black beans, pinto beans, kidney beans)
1/4 cucumber, cubed 

1 beef tomato, diced 

1 red pepper, diced 

1 stick celery, diced 

1 small red onion, peeled & diced

Mexican dressing - small pack of coriander finely chopped, 1/2 tsp ground cumin, 1 small green chilli pepper finely diced, 2 tbsp extra virgin olive oil,1 tbsp red wine vinegar, freshly ground pepper & salt

Italian dressing - 2 tbsp finely chopped broad leaf parsely, 2 tbsp extra virgin olive oil,1 tbsp red wine vinegar, freshly ground pepper & salt

Mix all the ingredients together with the dressing of your choice. Leave to marinade for 30 minutes if you can.  

Spoon into mini pittas to eat.

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