Caribbean Black Bean and Red Pepper Salsa

Serves: 6
Time: 1 hour 20 minutes

 A spicy and refreshing salsa which is great for picnics


1 tin black beans or red kidney beans, drained
1/2 cucumber, finely chopped
100g sweetcorn
250g fresh tomatoes, finely chopped
4 spring onions, finely chopped
1 red pepper, finely chopped

For the dressing

2 tablespoons vegetable oil
1 clove garlic, crushed
4 tablespoons red wine vinegar
Juice of 1 lime
1 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
Freshly ground black pepper





1) Whisk the dressing ingredients together in a large salad bowl.
2) Simply toss the salad ingredients in the dressing and leave to stand for one hour in the fridge to allow the flavours to develop.

Allergy advice: Contains fish, barley (gluten) and sulphites. Hot pepper sauce and Worcestershire sauce may contain wheat (gluten). Always check the label.












Source: Food Standards Agency Eat Well website