Ok so there’s no tequila in this recipe but that doesn’t mean you can’t have it on the side. What this recipe lacks in tequila makes up for in it’s hit of lime and salt! Bean salads are a favourite in my house. I often double the recipe and my boys and husband take leftovers for lunch which are always better the next day. Easy to transport this also makes a great summer pot luck item.
1 tbsp. ground coriander
2 tbsp. honey
1/2 tsp salt
6 tbsp lime juice (about 3 limes)
1/4 cup canola oil
2 cans (540ml) black beans, drained and rinsed
1 can corn niblets, drained (340ml)
1 diced red pepper
1 jalapeno, finely diced
1/2 cup chopped cilantro
1/2 cup sliced green onion
Whisk together the ground coriander, honey, salt, lime and canola oil in a salad bowl.
Pour all the other ingredients into the bowl and mix well.
Allow to chill for 20 min and serve.
TIP: If you don’t want it too spicy, remove the seeds and white membrane from the jalapeno before adding it to the salad.
For a printable version of the recipe click here.