Alter the ingredients and the ratio of ingredients to suit your taste and the season (and what’s on special at the supermarket!). You could definitely add some avocado and fresh capsicum, too, and some toasted cumin seeds and/or toasted pumpkin seeds sprinkled on top would be great.

 Ingredients

1 x 420g can black beans (drained and rinsed)

2 tablespoons vegetable oil

1 tablespoon lemon or lime juice, or cider vinegar

1 teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon ground cumin

1 teaspoon paprika or smoked paprika

1 420g can sweetcorn (drained) (or fresh cooked sweetcorn, sliced off the cob)

Half a medium cucumber (approx. 150g), diced

3 or 4 spring onions, trimmed and finely chopped

Fresh red chilli, seeded and finely diced (optional)

80 – 100g Angel Food vegan feta, diced/crumbled

Handful of fresh coriander, leaves roughly chopped, stems finely chopped

To serve: Taco chips, lime or lemon wedges and a big dollop of Angel Food sour cream

Instructions 

In a medium sized bowl, mix the black beans with oil, lemon juice, salt, cinnamon, cumin and paprika. Set aside to allow the flavours to mingle. You could do this step several hours before making the rest of the salad (pop it in the fridge of course if you’re leaving that big a gap.)

In a very large bowl combine the rest of the ingredients. Just before serving, tip in the black bean mix and combine gently.

Taste for seasoning and add salt/chilli sauce/lemon juice as required.

Serve with a dollop of vegan sour cream and a pile of crunchy taco chips.