Black Bean, Potato and Tomato Salad

Black Bean, Potato and Tomato Salad

This lunchbox-friendly salad is quick and easy to make - a great standby. The touch of cumin adds warmth and why not try it with fresh chilli?


(Serves 4)

1 can black beans

4 tomatoes, chopped finely

1 can sweetcorn

2 large potatoes

2 tablespoons cumin

4-6 tablespoons olive oil (to taste)

Sprig Rosemary (foraged) 

Squeeze lemon or lime (optional)


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

Thrifty Feasts Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

Download Now
Find by Category