Mexican black bean salad bowl

This salad is full of protein and very tasty thanks to yummy feta. Healthy and delicious – sounds perfect.

What you need:

Serves two.

  • 425g black beans/400g dried turtle beans (same thing), soaked overnight and cooked to instructions on packet
  • 2 tbsp olive oil
  • 1 red chilli
  • 1 tsp cumin
  • 1 clove garlic
  • Juice of one lime
  • 198g sweetcorn
  • 2 spring onion
  • 1 tbsp fresh coriander, chopped finely
  • 5 cherry tomatoes, chopped
  • 50g cheddar cheese, grated
  • handful of lettuce, shredded
  • salt/pepper
  • 2 tortilla wraps

What you do:

  1. Preheat the oven to 180.
  2. Oil an ovenproof bowl, place the tortilla wrap into the bowl. Bake in the oven until lightly golden, be careful not to burn!
  3. Remove the tortilla wrap from the bowl, it should now be in a bowl shape. Set aside.
  4. In a saucepan, heat the olive oil and add the garlic and chilli.
  5. When softened, add the cumin and the black beans.
  6. Allow the flavours to come together for 2-3mins.
  7. Take the beans off the heat and stir in the rest of the ingredients, except the lettuce and cheese
  8. Serve in the tortilla bowl and add the lettuce and cheese on top.

Top tip: Add anything you like on top, maybe some jalapeños, black olives, guacamole or sour cream!