It’s a smart move to have plenty of tinned beans in your cupboard. Beans keep for ages, they’re economical and they’re complex foods that are rich in soluble fibre, polyphenols and folic acid. I rarely have time to soak and cook dried beans: good-quality tinned ones suit me just fine. This salad makes a filling and healthy lunch – and the Tabasco and chilli give it a nice spicy kick. It keeps really well, even with the dressing on, so it’s an ideal workday lunch.
Place the beans, sweetcorn, scallions and red pepper in a large serving bowl and mix well. Place all of the ingredients for the dressing in a jar with a lid and shake to combine. Pour the dressing over the salad. Scatter over the coriander leaves and serve.