2 capsicum, deseeded, finely chopped (we used red and green)
250g cherry tomatoes, quartered
½ small red onion, finely chopped
¼ cup chopped fresh coriander leaves
1 long fresh green chilli, finely chopped
1 tbsp red wine vinegar
1 tbsp fresh lime juice
1 tbsp extra virgin olive oil
1 tsp pure maple syrup
½ tsp smoked paprika
Nutrition info
Method
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Step 1 Cook the corn145g (1 cup) frozen or fresh corn kernels in a steamer basket over a saucepan of simmering water for 2-3 minutes or until tender. Set aside to cool.
Step 2 Combine corn, black-eyed400g can black-eyed beans, rinsed, drained and black beans400g can black beans, rinsed, drained, capsicum2 capsicum, deseeded, finely chopped (we used red and green), tomato250g cherry tomatoes, quartered, onion½ small red onion, finely chopped, coriander¼ cup chopped fresh coriander leaves and chilli1 long fresh green chilli, finely chopped in a large bowl.
Step 3 Whisk together the vinegar1 tbsp red wine vinegar, lime juice1 tbsp fresh lime juice, oil1 tbsp extra virgin olive oil, maple syrup1 tsp pure maple syrup and paprika½ tsp smoked paprika in a small bowl. Add the dressing to the salad and gently toss until combined. Season and serve.
