Recipe: Black bean and tomato salad

WHEN THE warm weather returns, this recipe is fantastic fuss-free lunch if you’re not up to cooking and need to cool down. In the meantime, try on its own when you fancy something light or as a side salad.

The juice from the fresh tomatoes really brings this dish to life, lots of flavours, really light and takes little time to prepare.

Serves 2

Ingredients

• 1 can (400g) black beans, drained and rinsed
• 3 finely chopped fresh tomatoes
• Lime
• 1 tbsp olive oil
• A small handful of fresh parsley, finely chopped
• 2 spring onions, finely chopped
• 1/2 tsp paprika
• 1/4 tsp cumin
• Salt
• Pepper

Method

1. Firstly, start by making the marinade for the salad. In a bowl, squeeze the juice of half a lime, the paprika, cumin, oil, season with salt and pepper and give it a mix.
2. In a separate bowl put all the remaining prepped ingredients.
3. Drizzle on the marinade and give it a good mix. Taste and season again with salt and pepper if needed.

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