Mexican Bean and Rice Salad

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1x 400g tin red kidney beans

1 x 400g tin mixed beans

1 x 340g tin sweetcorn

1 x 220g sachet bulgur, quinoa and wholegrain rice

1 x 150g pack sweet mini peppers

1 x red onion

1 x green chilli

1 x clove garlic

5g fresh coriander

5g fresh parsley

40ml rapeseed oil

1 x tsp caster sugar

Sea salt and black pepper

Open the two tins of beans and the sweetcorn and put into a salad bowl

Cook the rice as instructions on the pack and put the warm rice in the bowl

Peel, halve and finely chop the red onion and add to the salad

Cut the peppers in half lengthways – discard any seeds and chop finely and add to the salad

Peel the garlic and mince

Cut the chilli in half lengthways and discard any seeds – unless you want a very hot dressing – and chop finely

Mix the garlic, chilli, rapeseed oil and sugar together and season with salt and pepper and mix well

Toss this dressing through the salad

Chop the coriander and parsley finely and sprinkle over the salad