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?

Ingredients

(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)

Method

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



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