Join now to access WW program, 5000+ recipes, WW app, our supportive community and more!

Mexican bean, corn and avocado salad

Name: Mexican bean, corn and avocado salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 small red onion finely chopped; 200 g cherry tomato halved; 240 g Canned red kidney beans, rinsed, drained (1 x 400g can); 140 g canned corn kernels in brine, rinsed, drained (2 x 125g cans); 1 small avocado chopped; 0.5 cup(s) fresh coriander finely chopped, plus extra leaves for garnish; 1 tbs lime juice; 160 g tortilla (4 x 40g each); 150 g iceberg lettuce shredded; 120 g light cheddar cheese grated; 1 medium lime(s) wedges to serve

SmartPoints® value per serving

Total Time

20 min

Prep

20 min

Cook

0 min

Serves

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

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.

Mexican bean, corn and avocado salad

Ingredients

Instructions

You might like

Pumpkin soup

Healthy zucchini slice

Easy Minestrone soup

Beef and vegie lasagne

Spicy lentil and chickpea soup

Easy fried rice

Start eating better than ever!