Mexican bean, corn and avocado salad
9
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Create a Mexican fiesta at home!
Ingredients
Red onion
1 small, finely chopped
Cherry tomatoes
200 g, halved
Canned red kidney beans, rinsed, drained
240 g, (1 x 400g can)
Canned corn kernels, rinsed and drained
140 g, (2 x 125g cans)
Avocado
1 small, chopped
Fresh coriander
½ cup(s), finely chopped, plus extra leaves for garnish
Lime juice
1 tbs
Flour tortilla(s)
160 g, (4 x 40g each)
Iceberg lettuce
150 g, shredded
Light cheddar cheese
120 g, grated
Lime(s)
1 medium, wedges to serve
Instructions
1
Place onion, tomatoes, kidney beans, corn, avocado, chopped coriander and juice in a large bowl. Season with salt and freshly ground black pepper. Toss to combine.
2
Warm tortillas following packet instructions. Divide lettuce among serving plates. Top with bean mixture and sprinkle with cheese and extra coriander. Serve with tortillas and a lime wedge.
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