Mexican Black Bean Salad

I’d had a can of black beans sitting in the back of my cupboard for an eternity. Who knows where/when I purchased them, but they have remained unused since that day. After deciding a week ago that I didn’t need to shop for at least 3 years due to the crap I’d accumulated over the months, it was decided that I would “use what I had” instead of venturing anywhere near a shop. I created a splendid Mexican feast, of which this simple salad was the surprise highlight.


1 x 400g can black beans (drained & rinsed)
1/2 red onion (finely diced)
1 red chilli (seeded and finely sliced)
2 tablespoons fresh coriander (finely chopped)
salt & pepper
1/4 teaspoon ground oregano
1/2 lime (juice of)
1 tablespoon olive oil

Combine all the ingredients together, stir well. Cover with plastic wrap and leave in the fridge for 1 hour to develop the flavours.

Great as a side to fish or BBQ meat.

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