200 g cherry/rosa tomatoes - halved
1 yellow bell pepper – seeded, diced into roughly 2x2cm cubes
1 tin black beans - well rinsed and drained (1 x 410 g tin)
½ cup small diced red onion
1 can of corn kernels (1 x 410 g tin)
2 tbsp lemon juice
2 tbsp olive oil
5 ml salt
½ tsp freshly ground black pepper
½ tsp minced garlic
¼ tsp ground cayenne pepper (if desired)
2 avocados – ripe, peeled and medium diced
fresh chilli – thinly sliced (if desired)
¼ cup fresh coriander
1
Prepare and cut tomatoes, yellow pepper, onion and avocado.
2
Whisk the lemon juice, olive oil, salt, black pepper, garlic, and cayenne pepper together in a large bowl.
3
Add the tomatoes, yellow pepper, black beans, corn and red onion to the dressing in the large bowl. Mix the vegetables well.
4
Just before you're ready to serve the salad, fold the avocados, chilli and coriander into the salad to not mush the avocado pieces too much.
5
Check the seasoning and serve at room temperature.
Ingredients
200 g cherry/rosa tomatoes - halved
1 yellow bell pepper – seeded, diced into roughly 2x2cm cubes
1 tin black beans - well rinsed and drained (1 x 410 g tin)
½ cup small diced red onion
1 can of corn kernels (1 x 410 g tin)
2 tbsp lemon juice
2 tbsp olive oil
5 ml salt
½ tsp freshly ground black pepper
½ tsp minced garlic
¼ tsp ground cayenne pepper (if desired)
2 avocados – ripe, peeled and medium diced
fresh chilli – thinly sliced (if desired)
¼ cup fresh coriander