Bean and sweetcorn salsa with rice cakes

A Mexican-style snack from two tins. Vegan, gluten-free and filling.

⏱ 5 min · serves 1 · World cooking · Mild

234kcal
11 gprotein
46 gcarbs
2 gfat
8 gfibre

Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: none of the 14 EU allergens Β· may contain traces of gluten and sesame (check the labels)

Ingredients (serves 1)

  • Red kidney beans, cooked / tinned80 g
  • Sweetcorn (tinned, drained)60 g
  • Tomato80 g
  • Rice cakes (2 pcs)18 g

Also: Lemon or lime juice, coriander, spring onions, chilli, salt

Method

  1. Mix the beans, sweetcorn and diced tomatoes with the lemon juice and seasonings.
  2. Eat with the rice cakes.

Tips

  • The salsa keeps in the fridge for 2 days – make the whole tins' worth and pack it into lunchboxes.
  • Want it hotter? More chilli or a fresh chilli pepper.
  • Want it milder? Leave out the chilli – lime juice and coriander are tasty without it.

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Find this recipe in

SnacksCheap recipesQuick recipesVegetarianVegan

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.