Mexican salad + guacamole
A filling salad that can easily be eaten as a main meal or a perfectly balanced lunch.
Ingredients
- 12 cherry tomato halved
- 1/2 cup fresh coriander chopped
- 1 red chilli seeded + finely chopped (optional)
- 2 sweetcorn cob cooked and the kernels sliced off
- 400 g 4 bean (canned) drained
- 2 spring onion thinly sliced
- 1/4 cup lemon juice
- 4 wholewheat wrap
Guacamole
- 2 avocado peeled
- 1/4 cup fresh coriander finely chopped
- salt and pepper to taste
- 2 tbsp lemon juice
Instructions
- Combine: tomatoes, coriander, chilli, sweetcorn, beans,and spring onions. Mix lemon juice with olive oil and add to salad. Season with salt and pepper.
- For the guacamole, roughly crush the avocado and mix the lemon juice and coriander through. Season with salt and pepper. Toast the tortillas in a toaster or in a non stick pan. Serve the tortillas with the guacamole and Mexican salad.
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