Black bean salsa salad

(serves 6)

  • 250 g dry black beans
  • 1 red bell pepper, cut into small cubes
  • 1 yellow bell pepper, cut into small cubes
  • 1 big handful fresh coriander, coarsely chopped
  • 1 can (340 g) corn, drained
  • 1 red onion, finely chopped
  • 100 g small rosa tomatoes


  • 150 ml olive oil
  • juice of 1 lemon
  • 2 cloves of garlic, finely chopped
  • salt and freshly ground black pepper to taste

Pour the beans into a big pot and add cold water to completely cover them. Cover, bring to the boil and cook for 5 minutes. Leave the beans in the water for at least 2 hours. Drain and pour back into the pot. Add water and bring to the boil. Boil until the beans are soft – about ninety minutes. Drain and allow to cool. Mix all the ingredients (except the dressing) together in a large bowl. Mix the ingredients for the dressing and pour over. Stir through and serve with fried tortillas.