Mexican · PANTRYHOP RECIPE
Sweetcorn bean salad
10 minutes · 2 servings · vegan
Ingredients
Check you have the quantities below.
- 1 cup cooked corn
- 1 can, drained black beans
- 1 medium tomato
- ½ lime
- 1 tbsp olive oil
Let’s make it
- Drain cooked canned beans and corn. Chop tomato.
- Toss with lime juice and oil. Keep refrigerated if packing for later.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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