Mexican-style Bean Salad

For 2:
  • 100g kidney beans
  • 100g chickpeas
  • 100g sweetcorn
  • 100g dwarf beans, chopped
  • 6 broccoli florets, halved
  • 2 hard boiled eggs, quartered
  • Juice of half a lemon
  • 1 tbsp cumin

  1. Mix the lemon juice with the cumin and set aside.
  2. Toss the rest of the ingredients together in a bowl, apart from the egg.
  3. Pour over the lemon mixture and mix well.
  4. Divide into bowls and sit the egg quarters on top.
If you don't like eating dwarf beans and broccoli raw, lightly boil them for 10 minutes before adding to the salad.