Easy and Quick Vegan Mexican Salad
Bring it all together with this amazing Mexican Salad.
Servings: 4 yield(s)
Prep Time: 5 mins
Ingredients
    INGREDIENTS:
  • 400 g Kidney Beans ((Drained))
  • 200 g Sweetcorn ((Drained))
  • 150 g Cherry Tomatoes ((Halved))
  • 2 Avocados ((Roughly Chopped))
  • 1 Red Pepper ((Roughly Chopped))
  • 1 Lime Juice
  • 2 tbsp Extra Virgin Olive Oil
  • Salt & Pepper ((For Taste))
  • 2 tbsp Fresh Coriander
Instructions
    METHOD:
  1. 1. Combine the Beans, Sweetcorn, Halved Cherry Tomatoes, Chopped Avocado and Pepper in a bowl.
  2. 2. Squeeze over the juice of a Lime and add in 2 tablespoons of good Olive Oil. Add a few twists of Salt & Pepper and then the chopped Coriander.
  3. 3. Stir everything together thoroughly and then tip out into a serving bowl. Sprinkle over the remaining Coriander and serve.