Pitta bread
Rustle up homemade pitta bread to serve with dips or as a side dish to mop up juices. You can easily make them ahead and freeze them for a fail-safe snack
Spicy lime & mixed bean salad
Serves 2
Prep:
No cook
Pack up this spicy mixed bean salad for an on-the-go lunch, or enjoy as a side dish in a summer barbecue. Add tortilla chips and jalapeños to serve
Skip to ingredients
- 2 limes
- 1 tbsp olive oil
- ¼ tsp tajin or chilli powder
- 400g can mixed beansdrained
- 5 cherry tomatoesfinely chopped
- ½ 198g can sweetcorn(or use around 75g defrosted frozen sweetcorn)
- ½ small red onionor a shallot, finely diced
- ¼ cucumberfinely diced
- small handful of parsleyfinely chopped
- 8 mint leavesfinely chopped
- handful of corn tortilla chips
- 2 heaped tbsp sliced jalapeños
Nutrition: Per serving
- kcal363low
- fat13g
- saturates2g
- carbs43g
- sugars9g
- fibre13ghigh
- protein12g
- salt1.94g
Method
step 1
Zest 1 lime into a small bowl, then remove the peel and pith from both. Segment the limes, then tip the segments in a large bowl and squeeze the juice from all the peel and the core of the limes into the small bowl with the zest. Mix the olive oil and tajin or chilli powder into the juice and set aside.
step 2
Tip the beans, tomatoes, sweetcorn, onion, cucumber, parsley and mint into the bowl with the lime segments and mix together. Season to taste.
step 3
If you’re transporting the salad, layer it up in one or two containers. Start with pouring in the dressing followed by the bean mixture, the tortilla chips (which you may need to break up a little), then the jalapeños. Shake up just before serving or tip out into bowls and mix. Alternatively, if serving straightaway, toss the bean mixture in the dressing then scatter over the tortilla chips and jalapeños.
