Vegetable Chili Salad

Ingredients: Serves 4

1 × 400g can black beans, rinsed, drained

1 x 200g can sweet corn, rinsed, drained

1 red bell pepper, sliced

bunch coriander, chopped

150g hot salsa

Method:

• Rinse the black beans and corn under cold running

  water, rinse thoroughly and drain well.

• Slice the pepper into small strips.

• Chop the coriander coarsely.

• Mix the beans, corn, pepper and coriander with the

  salsa in a medium bowl.
  

• This salad can be stored in an airtight container in the refrigerator for up to 3 days.