HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBlack Bean Salad
Black Bean Salad

Black Bean Salad

with Shredded Barbecue Chicken

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Keep your eyes peeled! Next month’s edition of The Fresh Times is our much awaited BBQ Issue! We’re gonna’ have some tasty recipes, a celeb chef interview and there’ll be BBQ-related prizes up for grabs. In mouthwatering anticipation we’re kickstarting the season with tonight’s dinner. Go scrub down that grill and get ready for the (hopefully) endless summer!

Tags:Family Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 cup(s)

New Potatoes

4 tbsp


2 unit(s)

Spring Onion

1 unit(s)

Red Pepper

2 tin(s)

Organic Black Beans

1 tin(s)

Organic Sweetcorn

6 unit(s)

Chicken Thigh

4 tbsp

BBQ Sauce

1 unit(s)


4 tbsp

Sour Cream

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3309.5440000000003 kJ
Energy (kcal)791 kcal
Fat23.0 g
of which saturates12.0 g
Carbohydrate106 g
of which sugars0.0 g
Protein47 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Large Bowl
Instructionsarrow up iconarrow up icon
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LH: Rub a ¼ tsp of olive oil on each thigh and rub in a good pinch of salt and pepper. Coat thoroughly in your BBQ sauce. Cook them in the oven on the top shelf for 25 mins until the skin is nice and crispy. Tip: Take the chicken out of the oven halfway through to recoat with the BBQ sauce and fat that has dripped to the side to keep it nice and moist.


Pre-heat your oven to 220 degrees and boil a pot of water. Chop the new potatoes in half. Finely chop the coriander and slice the spring onion into thin discs. Remove the core from the red pepper and finely dice into ½cm cubes.


Drain and thoroughly rinse your black beans, then leave them to drip dry in a colander until later. Drain your sweetcorn too.


Add ½ tsp salt to the boiling water and gently plop in your potatoes. Cook them for around 10 mins or until you can easily slip a knife through them. Drain and keep to the side.


Roll the lime firmly between your palm and your chopping board until it loosens up. Grate a pinch of lime zest into a small bowl and squeeze in half its juice. Mix thoroughly with 2 tbsp of sour cream, 2 tbsp of olive oil and a ¼ tsp of salt.


LH: Mix the black beans with the sweetcorn and the finely diced red pepper. Chop the new potatoes in half again and add these to the mix. Finally add in the spring onion.


Once the chicken is cooked (i.e. it is no longer pink in the middle) remove from the oven. Leave the chicken to rest for 5 mins and finely chop it into 1cm cubes. Tip: Chopping the meat like this will spread its flavour more evenly through the dish.


Add the chicken and ¾ of the coriander into the salad. Pour over your salad dressing and gently toss together. Tip: We recommend using clean fingertips to gently toss the ingredients. Sprinkle over the remaining coriander, squeeze in more lime and get stuck in. Tip: Scoop over the remaining juices from your chicken tray for a little extra flavour!