Vegetable Chili Salad

Prep 10 mins | Cook 0 mins | Kcal 144 | Fat(g) 2 | Carbs(g) 28 | Protein(g) 8

 

Serves 4

400g/1  can black
beans, rinsed, drained
200g/1 can sweet corn,
rinsed, drained
1 red bell pepper, sliced
bunch coriander, chopped
150g hot salsa

 

What you need to do

1. Rinse the black beans and corn under cold running water, rinse thoroughly and drain well. Slice the pepper into small strips. Chop the coriander coarsely.

2. Mix the beans, corn, pepper and coriander with the salsa in a medium bowl.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

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