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Photo of Mexican bean, corn and avocado salad by WW

Mexican bean, corn and avocado salad

12
9
9
SmartPoints® value per serving
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 tomato

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

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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