A quick and easy salad made using tinned mackerel and mexican flavours
Dice the onion. Place it in a mug or small bowl with the juice of one lemon and one lime. Leave to soak.
Rinse and quarter the cherry tomatoes. Place them in the salad bowl. Open and drain the pinto beans and sweetcorn and mix them in.
Rinse and roughly chop the coriander, and mix it in.
Measure out the roast pepper and mix it in - if it comes in really big chunks you may want to chop it.
Drain the mackerel and add it to the salad along with the onion and lemon/lime mixture.
Add the jalapenos according to preference. Chop the remaining lime and serve on the side to squeeze over.