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Spicy Bean Salad

Spicy Bean Salad

serves about 6


for the salad:

1 400g can black beans

1 400g can kidney beans

1 medium red pepper

1 medium orange or yellow pepper

1 325g tin sweetcorn

1 cup (180g) cherry tomatoes

1/2 medium cucumber (150g)

for the dressing:

2 tbsp cider vinegar

2 tbsp passata

1 tbsp tomato purée

1 tbsp olive oil

1 tbsp lime juice

1 clove garlic, crushed

1 tbsp smoked paprika

1/2 tsp chilli powder

1/2 tsp chipotle paste

1/4 tsp vegetable stock powder – I used bouillon

1/4 tsp salt


1. Firstly, prepare the dressing. Add the cider vinegar, passata, tomato puree, olive oil, lime juice, garlic, smoked paprika, chilli powder, chipotle paste, vegetable stock powder and salt into a small blender attachment/NutriBullet, and blend until smooth. Then, set it aside for later.

2. Next, chop the red pepper, orange/yellow pepper, and cucumber into small/bite-sized cubes/chunks, chop the tomatoes in half, and add them into a large salad bowl. Then, drain the sweet corn, black beans and kidney beans from their tins and rinse them thoroughly, before also adding them into the salad bowl.

3. Now, pour the dressing on top of the salad, and stir it in until well mixed and all of the vegetables are evenly covered. Then when this is done, serve.

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