With it’s fresh, clean, Mexican-inspired flavours, this almost instant salad could be served as a side dish, though it packs the protein punch to stand as a complete meal on its own. Don’t even think about using bottled lime juice and be sure to slice the onions as thinly as possible. Ready, set, go!
Time: 15 minutes
Serves: 4
Ingredients:
4 large tomatoes – seeded and roughly chopped 1 19-ounce can white kidney beans – rinsed and drained 1 sweet Hungarian pepper – finely diced ½ small white onion – very thinly sliced 2 tablespoons cilantro – finely chopped 1 tablespoon fresh lime juice 1 clove garlic – finely chopped or grated ¼ teaspoon kosher salt ¼ teaspoon fresh ground black pepper 3 tablespoon extra-virgin olive oilPreparation:
Gently mix the tomatoes, beans, pepper, onion and cilantro in a suitable bowl.
In a small bowl, combine the lime juice, garlic, salt and pepper, then whisk in the olive oil.
Pour the dressing over the salad, toss gently and serve immediately.