Mexican kidney bean and sweetcorn salad

Per serving

Ingredients

• 250 gKidney beans (drained)
• 140 gSweetcorn (drained)
• 1 pieceBell peppers
• 150 gTomatoes
• 1 pieceAvocados
• 1 pieceLimes
• 10 gFresh coriander
• 10 mlOlive oil

Method

1. Rinse and drain the kidney beans and sweetcorn.
2. Dice the pepper, tomatoes and avocado to the same size.
3. Toss everything with the lime juice, oil and a pinch of salt.
4. Add the chopped coriander just before serving.

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