Corn and Red Kidney Bean salad with a Lime and Cumin Dressing
4 tablespoons fresh lime juice
2 teaspoons Delmaine Extra Virgin Olive oil
1/2 teaspoon ground cumin
1 teaspoon water
1 teaspoon salt
1 x can of Delmaine Red Kidney Beans, rinsed and drained
2 Fresh Cobs of corn or 1 cup frozen corn
1 Yellow capsicum sliced thinly
½ white onion finely sliced
1 cup chopped tomato
4 tablespoons chopped Spring onion (reserve one tablespoon for dressing) optional sprinkle with coriander
Whisk together lime juice, oil, cumin, water and salt in medium bowl.
Add beans, corn, tomato and 1 tablespoon green onion; toss to coat.. Top with remaining green onion.
Can be served on lettuce leaves