This salad is kind of Tex-Mex I guess, Southwestern covers Texas anyway and it definitely feels a bit Mexican to me! It is lovely and colourful and brightened up the grey day outside. It was really simple to make all it really involved was a little bit of chopping. The orginal recipe uses black beans but I only had pinto beans so used those instead. I had it for lunch and it was really good with a packet of tortilla chips! You could also serve it as a side dish or in smaller quantities as an appetizer to go with drinks.
Southwestern Pinto Bean Salad (adapted from Skinny Taste)
1 400g can pinto beans, rinsed and drained
2 ears of corn, roasted or grilled and then shucked
2 medium tomatoes, chopped
1 small red onion, chopped
2 spring onion, chopped
juice of 1 1/2 - 2 limes
1 tbsp olive oil
2 tbsp coriander, finely chopped
salt and pepper
1 avocado, diced
In a large bowl, mix together the beans, corn,
tomato, onion, spring onions, coriander, salt and pepper.
Squeeze over the lime juice to
taste and stir in olive oil. Marinate in
the fridge for 30 minutes. Add avocado
just before serving.