Mexican bean, corn and avocado salad
1 small, finely chopped
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)
1 small, chopped
½ cup(s), finely chopped, plus extra leaves for garnish
160 g, (4 x 40g each)
150 g, shredded
light cheddar cheese
120 g, grated
1 medium, wedges to serve
- 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.
- 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.