The #1 all-girl personal training team in London
AND RECENTLY LAUNCHED IN NORTH DEVON

Foodie Friday: Mexican bean salad.

Ingredients:

1 can of corn drained

1 can of kidney beans drained

4 small mixed peppers

1/2 onion

1 cup of mixed cherry tomatoes

Method:

Step 1. Wash and chop peppers, onion and tomatoes.

Step 2. Heat a pan over medium heat, drizzle olive oil and add beans and corn. Cook for 10 minutes.

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