Pepper, Sweetcorn and Bean Salad
125g/4oz cooked red kidney beans
1 green pepper
25g/1oz fresh coriander or parsley
125g/4oz sweetcorn
1 teaspoon olive oil from allowance
1 teaspoon lemon juice
Salt and pepper
Core and deseed the pepper. Chop into similar size as the kidney beans.
Finely chop the coriander or parsley and mix all the ingredients together.
Season and chill for at least half an hour.
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