• 400g can black beans, drained and rinsed
  • 200g can sweetcorn, drained, or use frozen (defrosted if frozen)
  • 2 large tomatoes, quartered, deseeded and finely chopped
  • 1 small red onion, finely chopped
  • 1 pepper (any colour), deseeded and finely chopped
  • 1 large avocado, halved, peeled, stoned and finely chopped (optional)
  • small bunch of coriander, chopped (optional)
  • 3 tbsp olive oil
  • 1 lime, juiced, or 2 tbsp red wine vinegar
  • tortilla chips, to serve (gluten-free, if needed)


  • STEP 1

    Tip the beans, corn, tomatoes, onion, pepper, avocado and coriander, if using, into a large bowl. (If not serving straightaway, add the avocado and coriander just before.)

  • STEP 2

    Drizzle over the olive oil and lime juice or vinegar and gently stir to combine. Season to taste. Will keep at room temperature for two hours, or chilled overnight, without the avocado and coriander. Serve with tortilla chips for scooping up.

Recipe from Good Food magazine, May 2023

Goes well with


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