Mexican Bean Salad Bowls

A colourful mix of beans, sweetcorn, peppers, and rice with a smoky chipotle dressing, topped with crunchy tortilla chips.

SHOPPING LIST

• mixed beans in water2 tins
• sweetcorn1 tin
• red pepper1
• long grain rice250g
• lime2
• chipotle paste2 tbsp
• olive oil2 tbsp
• salt1 tsp
• tortilla chips100g
• coriander20g

METHOD

1. 1Cook the rice according to package instructions, about 12 minutes, then drain and cool slightly.
2. 2Rinse and drain the mixed beans and sweetcorn.
3. 3Dice the red pepper into small pieces.
4. 4In a small bowl, whisk the lime juice, chipotle paste, olive oil, and salt.
5. 5In a large bowl, combine the rice, beans, sweetcorn, and red pepper.
6. 6Pour the dressing over the salad and toss well.
7. 7Chop the coriander and stir through.
8. 8Divide the salad between four bowls and top with tortilla chips.

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