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


  • 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


  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.

For more recipes visit or follow Carla on Instagram @isaporidelmondo 

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