1: Pour black beans, tomatoes and corn into a colander. Rinse, and drain.

2: Cut the potatoes into cubes. Parboil in pan of boiling water for 5 minutes.

3: Drain water from the potatoes and place on a baking tray. Brush lightly with olive oil and garnish with fresh rosemary and black pepper if you have any.

4: Roast in the oven on 200C/400F/Gas Mark 6 for 8 minutes or until golden brown.

5: Once the potatoes have cooled add to a large bowl or pan, add the black beans, tomatoes and corn and mix together with olive oil.

6: Squeeze the juice of one lemon or lime on top.

Photo credit: Patricia Niven