Zest 1 lime into a small bowl, then remove the peel and pith from both. Segment the limes, then tip the segments in a large bowl and squeeze the juice from all the peel and the core of the limes into the small bowl with the zest. Mix the olive oil and tajin or chilli powder into the juice and set aside.

Tip the beans, tomatoes, sweetcorn, onion, cucumber, parsley and mint into the bowl with the lime segments and mix together. Season to taste.

If you’re transporting the salad, layer it up in one or two containers. Start with pouring in the dressing followed by the bean mixture, the tortilla chips (which you may need to break up a little), then the jalapeños. Shake up just before serving or tip out into bowls and mix. Alternatively, if serving straightaway, toss the bean mixture in the dressing then scatter over the tortilla chips and jalapeños.