Black bean and corn salad with creamy dressing
1 baby, chopped
Canned black beans, rinsed, drained
1 400g can
Canned corn kernels, rinsed and drained
1 420g can
300 g, mixed variety, halved
1 large, coarsely grated
4 medium, thinly sliced
Reduced-fat coleslaw dressing
½ cup(s), (125ml)
2 individual, thinly sliced
- Scatter lettuce over a serving platter. Top with beans, corn, tomatoes, carrot and radishes. Season with salt and pepper.
- Drizzle dressing over salad and sprinkle with shallots to serve.