Mexican bean salad

Summer days are almost here. The season of colours has already arrived after a long, slow  spring. It’s humid though. A strange ill wind blows, haar has come in from the east coast on some days. Cool buildings are enticing, as is the grocery in the village. I took a walk over and came back with a medley of veg and fruit. As supermarkets start to bag everything in plastic for fear of people stealing from self-serve checkouts, the small shop has its appeal when all you need is one or two of everything, or prefer brown paper bags! So when you have all your fresh fruit and veg in your basket,  it’s time to quickly turn it into delicious summer salads.

One of my favourite salads is Mexican bean. There are variations on this recipe, this is my interpretation.

You will need:

A medium-sized clay bowl, preferably round and deep, ideally Mexican in style! Look at these! Talavera from http://www.lafuente.com/Mexican-Decor/Talavera-Pottery/

Serves 2 generously:

Red kidney beans – a large tin of

Half a red onion  – chopped

One corn on the cob – its kernels

1 large tomato – diced

Half a red pepper – diced

Fresh coriander leaves – chopped

Half a courgette – grated

Half a large carrot – grated

Hot chilli sauce – make some!

A glug of olive oil, some ground black pepper, splash of cider vinegar, juice from half a lime.

Put all the ingredients in the bowl and fold gently with a large spoon. Eat immediately. It does save well in the fridge for a couple of days. I had some today with falafel, brown pitta bread, green lettuce leaves, a little yoghurt.