Mexican bean, corn and avocado salad

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 in brine, rinsed, 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

Tortilla

160 g, (4 x 40g each)

Iceberg lettuce

150 g, shredded

Light cheddar cheese

120 g, grated

Lime(s)

1 medium, wedges to serve