Tuna, black bean and corn salad
Frozen corn kernels
½ cup(s), (80g)
Canned black beans, rinsed, drained
1 cup(s), (175g)
100 g, halved
1 small, sliced
½ medium, chopped
2 large, spiralised
Tuna, canned in springwater, drained
150 g, (1 x 185g can)
2 tbs, chopped
½ tsp, Mexican
- Place corn in a heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain. Refresh under cold running water. Drain.
- Combine corn, black beans, rocket, tomatoes, cucumber, capsicum, radishes, tuna and coriander in a large bowl.
- Whisk lime juice, olive oil and chilli powder in a small bowl. Add dressing to salad and toss to combine.