spicy bean & corn salad

2 cans kidney beans

1 can corn

3 small bell peppers

1 bunch scallions (greens only)

3 heaping tbsp chili oil

1/2 tsp cumin

1/2 tsp coriander

2 tbsp rice vinegar or lime juice

salt

method:

cut the peppers into small pieces and drizzle with oil and a sprinkle of salt. roast at 200°C for 20 minutes.

heat the chili oil, cumin and coriander in a small saucepan for 1 minute. turn off the heat.

mix beans, corn, roasted peppers and scallion greens, pour over the chili oil and rice vinegar. add a big pinch of salt and taste, adding more salt as needed.

ideally, marinade for a few hours or overnight.