Mexican salad

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

Prepare and cut tomatoes, yellow pepper, onion and avocado.

Whisk the lemon juice, olive oil, salt, black pepper, garlic, and cayenne pepper together in a large bowl.

Add the tomatoes, yellow pepper, black beans, corn and red onion to the dressing in the large bowl. Mix the vegetables well.

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.

Check the seasoning and serve at room temperature.