- 425g/15oz canned sweetcorn kernels, drained
- 425g/15oz canned black beans, drained
- 200g/7oz celery, chopped
- 100g/4oz onion, chopped
- 50g/2oz fresh coriander, chopped
- 175g/6oz ready-prepared salsa
- 25ml/1fl oz red wine vinegar
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Put the sweetcorn, beans, celery, onion and coriander in a large bowl, and mix well. Blend the salsa and vinegar together. Pour over the salad, and toss well.
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Cover and refrigerate for at least 1 hour before serving.
Points to remember
Canned Black Beans:
If using canned black beans, drain and rinse them thoroughly under cold water to remove excess sodium.
Fresh Ingredients:
Use fresh and high-quality vegetables to enhance the flavor of the salsa.
Salsa Quality:
Ensure the salsa used is fresh and free from any signs of spoilage. Check the expiration date if using store-bought salsa.
Food Allergies:
Be mindful of any allergies to ingredients. Consider offering alternatives or omitting ingredients based on dietary restrictions.
