Tacos with a Mexican-style corn salad filling

This is a really yummy salad that I use as a filling in Tacos or a topping on potato skins; you could add it as a side salad to a meal too.


1 large red pepper chopped (2 cups)

1 medium tomato finely chopped

1/2 red onion finely chopped

1 cup sweetcorn (tinned)

1 cup Black Beans

1/4 cup lime juice

1 tablespoon maple syrup

1 teaspoon Paprika

1/2 teaspoon ground cumin

Salt to taste


Roast the mixed peppers in a preheated oven for approx 10 mins – season with salt and pepper as desired.

Put the sweetcorn and black beans in a microwavable bowl and heat for 1 min on a high setting. In a separate bowl make the dressing: mix lime juice, maple syrup, paprika, cumin and salt and mix well.

Pour the dressing over the corn and black beans and mix well. Add the peppers and toss to coat all the ingredients evenly.

Now mix in the tomatoes and red onions. You could also add some chopped coriander and roughly copped avocado chunks, if you prefer. Now it is ready to serve. Enjoy!

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