20mins
1kg Scotty Brand Ayrshire new potatoes
2 tsp dried parsley
2 tbsp olive oil
2 garlic cloves
1 lemon
5 spring onions
¼ cucumber
2 tomatoes
400g red kidney beans in water
198g tinned sweetcorn
Cook the potatoes in boiling water until tender, approximately 15 minutes.
Peel and finely chop the garlic and mix in a large bowl with parsley and olive oil.
Grate the zest of the lemon into the bowl using a fine grater, then cut it in half and squeeze the juice in too.
Drain the potatoes and mix into the bowl with the dressing.
Chop the tomatoes, cucumber and spring onions, drain the kidney beans and sweetcorn, then add to the bowl and mix together gently.
Serve whilst still warm.
