A variation on the standard bean salad, this one uses black beans, veggies and a dash of cayenne pepper for spice. Serves 4.


  • 2 (15oz/425g) cans black beans, rinsed and drained
  • 1 cup corn niblets (fresh, frozen or from a can)
  • 1 stalk/rib celery, finely diced
  • ½ red onion, finely diced
  • ½ red pepper, finely diced
  • ½ green pepper, finely diced
  • 1 lime, juiced
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper (optional)
  • 1 tbsp fresh chopped cilantro


  1. Mix all ingredients in a large bowl. Let sit for a few hours or overnight before serving to allow flavours to mix.
  2. Enjoy with whole grain bread or baked tortilla chips. The salad will keep in the fridge for 2 to 3 days.