50 g frozen sweetcorn
240 g can black beans, drained and rinsed
2 tbsp fresh lime juice
2 spring onions, chopped
1 large red chilli, deseeded and chopped
100 g fresh mango, chopped
1 handful mint or coriander leaves
For the cumin yoghurt dressing
100 g low-fat yoghurt
½ tsp ground cumin
2 tsp fresh lime or lemon juice
- Put the sweetcorn in a microwave-safe container and cook on High until tender, about 1 min. Rinse under cold water until cool, then drain well. Put the black beans in a bowl and add the remaining salad ingredients, including the cooled sweetcorn. Season well and give everything a stir.
- To make the dressing, simply stir all the ingredients together and season to taste, then serve alongside the salad.